August 1-15, 2012

INDIA’S FOREMOSTHOSPITALITYPUBLICATION August 1-15,2012 `.40

www.expresshospitality.com

CMYK

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 7 | NO.20 | PAGES 58

Cover.qxd

7/24/2012

5:14 PM

Page 1

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N August 1-15, 2012 ` 40

www.expresshospitality.com

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 7 | NO. 20 | PAGES 58

Contents August 1-15 , 2012

Vol 7 No.20 ,August 1-15, 2012

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty New Delhi Andrea Lopes, Heena Mahajan Kolkata Joy Roy Choudhury Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal, Muralidharan Menon, Narendra Verma, Prakash Mankar, M Narayanan

MARKET

MANAGEMENT

Caesars to bring unique lifestyle, entertainment expertise in Indian hospitality ventures ........................................7

Pep Kumar,

London will double up as an office and allow us to explore European market: Dr Jyotsna Suri ......................8

Supriya Malhotra,

India a key market for leading Swiss thermal spa resort ......................................................................9

Ranju Alex,

Carlson Rezidor Hotel Group aims to reach at least 1,500 hotels by 2015 ............................................10

Monisha Dewan,

Khandani Rajdhani plans to grow to 50 units

by March 2013 ..............................................................11

CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis Production Manager Bhadresh Valia Layout Ratilal Ladani, Kiran Parker Asst. Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Photo Editor Sandeep Patil

Express Hospitality Reg.No.MH/MR/SOUTH-44/2010-12 RNI Regn. No.MAHENG/2005/21391.

Published by Vaidehi Thakar on behalf of the Proprietor The Indian Express Limited from Express Towers, 2nd floor, Nariman Point, Mumbai 400 021 and Printed by her at the Indian Express Press, at Plot No.EL-208,TTC Industrial Area, Mahape, Navi Mumbai 400 710 (Editorial & Administrative :The Indian Express Ltd, 1st floor, Express Towers, Nariman Point, Mumbai-400021).

Editor Reema Lokesh* (* Responsible for selection of matter under PRB Act) Copyright @ 2011

The Indian Express Ltd. All rights reserved throughout the world. Reproduction in any manner, electronic or otherwise, in whole or in part, without prior written permission is prohibited.

Radisson Blu Resort & Spa, Alibaug............................22 Courtyard by Marriott Pune, Hinjewadi ......................23 Hilton Garden Inn New Delhi/Saket............................24 Parul Thakur, Courtyard by Marriott, Ahmedabad ............................25 Suman Nanaiah,

SPA & WELLNESS WORLD

Royal Orchid Metropole, Mysore..................................26 Kanika Hasrat, Courtyard by Marriott Gurgaon ..................................27

MARKETING Deputy General Manager Sachin Shenoy Chief Manager Pankaj Shende Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Manager - Scheduling & Coordination Arvind Mane

Vivanta by Taj, Yeshwantpur, Bengaluru ....................21

Roop Sodhi, Best Western Resort Country Club, Manesar ..............28 Chitra Saleem, Vivanta by Taj - Panaji ..............................................30 Benita Sharma, ITC WelcomHotel Sheraton New Delhi ........................31 So SPA, So Sublime ....................................................16 Time to chill: Top Hotel Spas in Asia 2012 ..................17

EDGE

Saving for the rainy day............................................35

INTERIOR & DESIGN

Controlling through automation ................................36 LIFE

Interview with Suresh Kumar Mansukhani, country manager, Indian subcontinent, Junckers Industrier .....................................................................18 Metal mobility ..............................................................19

Cutting-edge learning ..................................................37

REGULARS

Editor’s Note ..................................................................................................................................................................6 New Kids......................................................................................................................................................................12 Products ......................................................................................................................................................................18 Movements ..................................................................................................................................................................38 Weekend ......................................................................................................................................................................55

August 1-15, 2012

www.expresshospitality.com

CMYK

EXPRESS HOSPITALITY

5

EDITOR’S NOTE

Shatter the glass ceiling ew years ago I vividly recollect a captivating advertisement of the Taj Group of hotels that read 'she’s the Taj’. It was probably one of the most well defined advertisements of a hospitality group that reflected grace, dignity and style – the protagonist being the woman of India. Though dispositions of hospitality and warmth goes rather seamlessly with women’s persona, which is also the very ingredient of the hospitality industry, it’s ironic that the industry reflects a set-up that is still rather male dominated.

F “One comes to wonder whether it’s a mindset issue, gender bias or the unfortunate presumption still prevalent amongst parents that the work environment of the hospitality industry is still not conducive for women”

Undoubtedly there has been a visible and positive change in equation in the Indian hospitality industry that has taken place over the years. Today there are women who are opting for inter city postings, they are performing tasks that were earlier presumed to be male oriented - they work in the kitchen, security department, etc. But this is surely just the tip of the iceberg. There is so much more to achieve with the scope being far and wide.

Identifying women general managers for this Independence Day special issue was not a cakewalk. The very effort of identifying the leading ladies was proof enough that they are few and far between in the industry which has room for more. One comes to wonder whether it’s a mindset issue, gender bias or the unfortunate presumption still prevalent amongst parents that the work environment of the hospitality industry is still not conducive for women.

Hence, this issue holds all the more relevance, as we bring to the fore women who have risen to the top with determination and dignity. There are definitely no excuses being a woman professional and fighting the created social norms largely depends on one's own attitude and action. From multi-tasking and effective time management to handling moods and temperaments is a natural gift which cannot and should not be ignored.

Express Hospitality has been a trailblazer in its space and working on innovative story lines is a natural progression. This issue is an acknowledgement to the spirit of the women of independent India, who know their worth and live by it. Salute!

Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

CHENNAI: Vijay Kulkarni, FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

Head Office Express Hospitality Rajan Nair, Dattaram Kandalkar Business Publications Division, The Indian Express Ltd, 1st Floor, Express Towers, Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: pankaj.shende@fhwexpo.in

Branch Offices : NEW DELHI: Pranshu Puri The Indian Express Ltd,

Business Publications Division, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 E-mail: pranshu.puri@fhwexpo.in

Our Associate: Dinesh Sharma Mobile: 09810264368

The Indian Express Ltd, Business Publications Division, New No.37/C (Old No.16/C) 2nd Floor, Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Marketing: 52285534 Ext :234 E-mail:Vijay.Kulkarni@expressindia.com

V.V. Mansion, Somaji Guda Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwinkumar.shukla@fhwexpo.in

KOLKATA: Prasenjit Basu, The Indian Express Ltd, Business Publications Division, National Highway 6 (NH 6), Mouza-Prasastha & Ankurhati, P.H. Domjur Dist Howrah Kolkata - 711409

BENGALURU:

Mobile: 09830130965

Sreejith Radhakrishnan Business Publications Division, The Indian Express Ltd. 502 Devatha Plaza, 5th Floor 131 Residency Road Bangalore - 560025 Ph 080-22231923/24 Fax: 22231925.

E-mail: sreejith.radhakrishnan@fhwexpo.in

Email: prasenjit.basu@expressindia.com

HYDERABAD: A K Shukla, The Indian Express Ltd, Business Publications Division, 6-3-885/7/B, Ground floor

JAIPUR: The Indian Express Ltd, C-7, Dwarika Puri, Jamna Lal Bajaj Marg, C-Scheme, Jaipur - 302001 Tel: 0141-370002/371272 Telefax: 91-141-376606

BHOPAL: The Indian Express Ltd, 6, Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Tel: 0755-2661988 AHMEDABAD: The Indian Express Ltd, 3rd Floor, Sambhav House, Nr. Judges Bunglow Bodakdev, Ahmedabad - 380 015.

Tel: (91-79) 26872481 / 82 / 83 Fax: (91-79) 26873950

KOCHI: Sreejith Radhakrishnan Business Publications Division, The Indian Express Ltd, Sankoorikal Building, 36/2248, Kaloor,Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Tel: (0484) 2343152, 2343328 Fax: 2343153 E-mail: sreejith.radhakrishnan@fhwexpo.in

For all subscription-related queries:

bpd.subscription@expressindia.com

IMPORTANT: Whilst care is taken prior to acceptance of advertising copy, it is not possible to verify its contents. The Indian Express Limited cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications. We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

For Advertising enquiries, please E-mail marketing.eh@expressindia.com

6

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

Market

T H E B U S I N E S S O F H O S P I TA L I T Y

LEAD STORY

Caesars to bring unique lifestyle, entertainment expertise in Indian hospitality ventures Looking at major Indian gateway cities and resort destinations SUDIPTA DEV - Mumbai

ne of the world's leading provider of branded casino entertainment, Caesars Entertainment Corporation, is focused on introducing a unique lifestyle, hospitality and entertainment experience in India with its non-gaming hospitality division Caesars Global Living. Caesars will be opening 12 to 15 hotels in South Asia, majority of which, approximately 9-10, will be in India. “We will be launching Caesars hotels, resorts and palaces in the upscale and luxury segments throughout India,” said Neera Chanani, South Asia Head, Caesars Entertainment Corporation.

Plans for the first hotel in India will be announced this year, with the target of opening by 2016.

For the company India is the most promising market in the APAC region.

“Currently we have two products, the first is Caesars

O

Hotel, which is upscale, and the second would be Caesars Palace, which is a luxury brand. Some of our projects will also combine serviced apartments or branded residences with the hotel,” stated Chanani, adding that in the initial phase the company is looking at major gateway cities like Mumbai, Bengaluru and Delhi NCR, and resort destinations like Goa. In South Asia the company is also looking at high-growth markets like Sri Lanka.

There are no plans to build large hotels or replicate the Vegas model. “Our features and amenities can be incorporated in a smaller space with right design. We always localise our product to the culture; we will be tapping into India’s rich culture,” said Chanani. The USP of Caesar's hospitality ventures in India is the company's expertise in the MICE market - bringing in the experience in efficiently designing and managing millions of square feet of

Neera Chanani convention/meetings space.

“Second, we can bring in a 360 degree experience that standard hotels do not have.

This is our brand strategy. If you add the innovative components of lifestyle and entertainment to that existing five star space, then you have a 360 degree offering that delivers multiple revenue streams which is

becoming more critical in this economic environment,” explained Chanani.

On the lifestyle front, the innovative components include extraordinary shopping venues, Michelin starred restaurants, cuttingedge in-room technology in the hotel, etc. “One or more of these 'wow' amenities in our hotels will make them a fun, social place, no matter what the size of the hotel is.

On entertainment side, we entertain customers from pre-arrival to post-checkout.

We bring in top global entertainers for many types of shows. We have strong relationships with those in Hollywood and Bollywood, and with India being an entertainment mecca, we are building programming that will tie that into our products here,” added Chanani. However, not every Caesars hotel will have every amenity. Some may just be an urban convention hotel. It will depend on the location and project.

Ayana Hospitality in search of new locations SAYONI BHADURI - Mumbai

yana Hospitality, a JV between Mumbaibased ICS Group and South African Mantis Group is now looking at opportunities along the Konkan belt, Goa, Western Ghats and Kerala, after declaring its plan to open its first resort in Pench in 2013.

Discussing the company's plans Akhil Behl, CEO, Ayana Hospitality said, “Ayana will not be developing any property on its own as it is a pure play service provider to third parties.

We will assist developers in all stages of the project right from conceptualisation to design development to operations and eventually also market the assets.

A

August 1-15, 2012

These services will be provided through contracts.”

The first project is a ten room luxury safari lodge at Pench National Park, Maharashtra which is expected to be operational by 2013, priced at approximately `25,000 a room per night. In developing this lodge, the company intends on establishing a successful model for ecotourism by providing a meaningful and unique experience to it’s guest while ensuring the protection of India's wildlife and natural heritage.

The JV between the two companies is exclusive for the Indian subcontinent (India, Bhutan, Nepal, SriLanka) and South East Asia. The aim is to address www.expresshospitality.com

Akhil Behl the untapped opportunity in the boutique luxury seg-

ment of the market in the Indian subcontinent and south-east Asia. “Ayana is focused on setting up boutique hotels and lodges at nature destinations. The JV will address opportunities in the wildlife sanctuaries, beaches, backwaters, mountains, deserts and lake destinations. The JV will also look to operate heritage assets in India,” informed Behl.

Ayana Hospitality will utilise the Mantis Group's global marketing platform for the hotel brand's promotion. Ayana is also setting up a similar marketing platform to address all marketing and sales initiatives within the Indian sub-continent and South East Asia.

EXPRESS HOSPITALITY

7

M|A|R|K|E|T NEWSTRACK

GDTB opens doors to direct consumer ANDREA LOPES – New Delhi

he Great Domestic Tourism Bazaar (GDTB) to be held from August 24-25, 2012 at The Lalit New Delhi and FICCI House has decided to open its doors to direct consumers as well. The format last year focused on inbound tourism and was a one-day affair. “This year, we have upgraded to the Great Domestic Tourism Bazaar from the Great Indian Tourist Bazaar (GITB), and it will focus exclusively on domestic tourism. In domestic

T

tourism, the direct consumer is extremely important,”said Rahul Chakravarty, additional director, FICCI. “The first day of the exhibition will have the inaugural ceremony and two dedicated sessions, one on technology and its role in promoting tourism and the second one on state tourism boards and how they are driving tourism. We will also release a FICCI-Yes Bank knowledge report to promote leadership in domestic tourism so that states come up with plans to remodel their domestic

Rahul Chakravarty

tourism strategies,” said Chakravarty.

The B2B exhibition is scheduled to open on Day 2 and about 53-54 stalls and 35 table spaces have been allotted for various sellers, including airlines and hotels.

“They will meet and interact with domestic tour operators on an exclusive basis. The evening session will for the first time be open to the direct consumer. People will be able to walk in free of charge and interact with hoteliers about domestic tour packages,” added Chakravarty.

London will double up as an office and allow us to explore European market: Dr Jyotsna Suri ANDREA LOPES – New Delhi

t a select media briefing held in New Delhi recently, Dr Jyotsna Suri, chairperson and managing director, Bharat Hotels drew up reasons behind the company's London foray.

Citing the decision as an 'emotional' one, rather than a strategic move, she said, “My husband and myself had been looking at setting up a hotel in London for several years. Even after his death in 2006, I had been aggressively looking at options in London.” The company had earlier announced the purchase of St Olave's, a Grade II listed former grammar school near Tower Bridge, at a guide price of GBP 15 million from Berkeley Holmes.

The Lalit London will be a boutique property with a 70-room inventory. The 170-

A

Dr Jyotsna Suri year old heritage building will be restored at the cost of `106 crore before it will open its doors to guests in 2014.

Dr Suri opined, “I'm a crusader for domestic tourism, but it was impor-

tant for us to have a footprint overseas. London will double up as an office for us and allow us to explore ourselves as a chain in the European market. You can't go wrong in London. The average occupancy of hotels is 85 per cent and there has been no drop in real estate prices in the city. There have been other players who have forayed into the London market, but because The Lalit London will be wholly owned by us, it will be similar to what we do in India.

It's created a lot of excitement in London.” The interiors of the hotel are expected to carry forward the company's vision of being 'traditionally modern' and will have Indian artwork and fabrics.

The rooms will be priced between GBP 150- 250 per night. “London is a hub and we expect all kinds of busi-

ness travellers and tourists.

We weren't looking at a big investment, hence a boutique property and they aren't very common in London. Also, most hotels change hands, but I'm starting from scratch, renovating what used to be an educational institute,” she said.

Meanwhile, the group's India expansion continues with plans for Chandigarh, Kolkata, Ahmedabad, Pune and Amritsar. It is also looking at developing 15-20 hotels under its mid-market brand The Lalit Traveller.

The company's international foray also included plans to develop properties in Dubai and Koh Samui in Thailand.

“My JV partner in Dubai has to be ready since we're looking at a 50-50 partnership.

As for Samui, we're waiting for the economic situation to stabilise before we can proceed,” said Dr Suri.

MTDC properties offer 20% concession for schools EH STAFF - Mumbai

here is a reason for the school children to rejoice, as the Maharashtra Tourism & Development Corporation (MTDC) has announced a concession of 20 per cent across its properties in the state for schools. In an attempt to encourage schools to promote educational and recreational

T

8

EXPRESS HOSPITALITY

tours, MTDC has announced a discount for school children, aged between six to 14 years, staying at its properties under trips organised by their schools. The offer will be subject to availability of vacancy at the respective destinations.

The concession will be extended as a special case for accommodating four occupants in a double occuwww.expresshospitality.com

pancy room with no extra charge for the bedding.

However, there will not be any discount on the food and other offerings and the bills will continue to attract the Luxury Tax and Service Tax as applicable.

Dr Jagdish Patil, managing director, MTDC, said, “The occupancy rates at the MTDC properties are generally very high.

Therefore, we have decid-

ed to provide discounts on week-days (Monday to Friday) for the trips being organised by schools for their students. This will enable the students to learn about Maharashtra’s geography, culture and at the same time, it will reduce the cost burden of the stay. We are sure that the schools will take maximum advantage of this offer.”

August 1-15, 2012

M|A|R|K|E|T NEWSTRACK

India a key market for leading Swiss thermal spa resort SUDIPTA DEV - Mumbai

ndia is one of the key international markets for Switzerland based Grand Resort Bad Ragaz, a unique spa destination that combines luxury hotel facilities and fine food, with its own thermal spa water, medical health centre, business and golf facilities. Besides, domestic Swiss tourists, the other nationalities who frequent the resort are from Germany, Russian speaking countries, the Middle East, China and Brazil. “We have experiences with guests

I

from India since several years. They like swimming in the thermal waters and enjoy spa treatments. We offer more than eight indoor/outdoor pools. Our Indian guests enjoy the clean air, the quietness, relaxing, swimming, the beautiful mountains and the surroundings,” said Christina Bärtsch, director PR & Communications, Grand Resort Bad Ragaz, adding that the resort is located at a short distance from Zurich where guests like to go for shopping.

Grand Resort Bad Ragaz has two golf courses, one

Christina Bärtsch of them being a 18 hole PGA championship golf course.

The resort has engaged an agency in New Delhi to focus on the India market.

In the Asia market Grand Resort Bad Ragaz is mainly promoted as a medical destination but in combination with spa. Talking about the facilities for medical health and spa treatments Bärtsch informed that at the Grand Resort Bad Ragaz, guests and patients can find vari-

ous medical disciplines consolidated under the roof of a five-star resort.

Specialists such as dermatologists, plastic surgeons, dentists, orthopedic surgeons or gynecologists welcome the resort’s guests in their own surgeries. “On the whole, the Grand Resort Bad Ragaz Medical Health Centre features more than 20 specialists, additional consultants, therapists and experts. The interdisciplinary structure of the team of doctors ensures that patients are treated in a comprehensive way. The sports medicine, rehabilitation and pain therapy department has long since proved its expertise. In addition, the department has been intensively exploring the current topic of weight management for some time now, working with nutritionists and scientists,” she added.

Bärtsch mentioned that while MICE is not the segment that the resort focuses on, but if there is a market for it and they are open to the opportunity.

Maharashtra major market for Andhra Pradesh Tourism KAHINI CHAKRABORTY - Mumbai

M

aharashtra has been as one of the prominent markets for attracting domes-

August 1-15, 2012

tic tourists to the state of Andhra Pradesh. In 2010-11, 154.98 million domestic tourists visited Andhra Pradesh, which constitutes 23.6 per cent of the total domestic visitors. With an aim to further attract more number of tourists, Chandana Khan, IAS, special chief secretary – Tourism, Government of Andhra Pradesh said, “The state tourism department is planning to construct a Buddhist style theme park at Nagarjuna Sagar and a giant wheel called Hyderabad Eye on the lines of famous London Eye. There are plans to also develop floating restaurants and a night bazaar near Charminar in Hyderabad.” This information was revealed at the recently organised 'Andhra Pradesh Tourism Interaction Meet' held at Taj Lands End, Mumbai.

The Andhra Pradesh Tourism Development Corporation (APTDC) is also looking at appointing general sales agents (GSAs) for promoting hotel, tour packages organised by APTDC. Talking about the immediate agen-

da of the state tourism department for the next two years on the sidelines of the event, Khan informed Express Hospitality, “In the next two years we will look at promoting our heritage sites, temple architecture and sculptures. We also have put in place a new initiative called 'adopt a monument policy'. As part of river tourism, the river trails also need to be publicised. With regards to hotel development in the state, we have certain policy incentives like luxury tax exemption for a few years.”

Furthermore, the corporation has also tied-up with domestic airlines- SpiceJet and Jet Airways for promoting religious tourism with a two-day package costing `9,199.

The package includes flights, accommodation transportation and visits to various temples. It has also launched Andhra Pradesh Vacation Packages that includes road-cum-river cruise, road-cumrail, road-cum-sea retreat, roadcum-sea backwater cruise and temple package tours.

www.expresshospitality.com

EXPRESS HOSPITALITY

9

M|A|R|K|E|T NEWSTRACK 30 M I N U T E I N T E R V I E W

'The total coffee consumption in India is about five per cent and it has grown 20 per cent YOY' Phillip Di Bella, founder, Di Bella Coffee speaks about why he chose to enter the fast growing coffee chain space in India and the potentials he sees. By Sayoni Bhaduri What made you choose India for the expansion of Di Bella Coffee?

The emerging population in India is great for our company's growth. Almost 70 per cent of the population is under 40 and of this the coffee drinking age group would fall under 25 to 35 years of age. These people are looking for a unique coffee drinking experience and willing to pay the premium for the same. At the same time, India still needs to be exposed to coffee as a product.

What according to you is driving the growth in the coffee segment?

The potential for growth in India for the coffee industry is huge. The total market share of coffee consumption in India is about five per cent and it has grown 20 per cent year-on-year. And we want to tap into this growth in its early days. Another advantage is that cafes in India stay open till really late at night and this provides additional business opportunities.

How is Di Bella Coffee different from the competition that currently exists in India?

We are a premium coffee brand. Everything that we offer to our guests has an edge. All our coffee is high quality from across India, Africa and South American coffee. Our service is something in which we take great pride. Our store locations are always premium, we train our store staff to be thorough professionals, the store is always manned by a store manager who reports into the area manager. The food is prepared in a central kitchen located within the city. The company structure is fairly simple. We have a JV with our Indian partners which helps us with our staff and understanding the market too. The Indian partner own the majority share.

What makes the coffee and the food experience distinct for Di Bella Coffee?

The menu is in sync with our international outlets. At the same time we have introduced Indian fare in the menu to cater to the local tastes like tikkas, eggless and vegetarian products.

The coffee that we provide offers a truly international experience. We get them from 16 different locations from India right up to South America.

We design flavours from these coffees based on three elements – strength of the coffee, flavour of the coffee and the body.

10

EXPRESS HOSPITALITY

Carlson Rezidor Hotel Group aims to reach at least 1,500 hotels by 2015 KAHINI CHAKRABORTY - Pune

he Carlson Rezidor Hotel Group is aiming to grow its hotel portfolio by at least 50 per cent to reach 1,500 hotels in operation by 2015.

This ambitious plan of the group is a part of its 'Ambition 2015/Route 2015' plan. Talking exclusively to Express Hospitality, Rohan Cholkar, director of sales and marketing, Radisson Hotel Pune Kharadi said, “Carlson Rezidor is the parent company of the Radisson brand. As part of its vision 2015 plan which is called 'Ambition 2015', the group is aiming to be the number one hospitality company in the world to invest with and work for.

Currently there are around 418 Radisson hotels which are existing all over the globe. By 2015, the group

T

plans to take that number to 600 hotels globally.” With around 1,319 hotels all over the world, the group has the following brands – Radisson, Radisson Blu, Radisson Green, Park Plaza, Country Inn & Suites, Hotel Missoni and Rezidor Hotels.

The four priority growth initiatives for the group's hotel business as part of its 2015 plan include: Expanding Radisson Blu and Radisson as globally consistent first class brands; accelerate the growth of Country Inns & Suites By Carlson in key markets; grow Park Inn

by Radisson as a winning midscale brand in key countries, and continue the push in key emerging economies, with added emphasis on midscale.

Talking about the cities in India that the group is looking at setting up properties,

Cholkar informed that the group has huge plans on establishing its presence in Mumbai and Bengaluru. “We have one property coming up in Powai and another is coming up in the western suburbs which is close to Water Kingdom near Malad.

Besides Bengaluru, we are also keen on entering Tier II cities in India. There are other projects also which are in the development stages,” informed Cholkar.

When asked about the number of keys in each property and the cost of investment, he refused to divulge details but said, “The investments entirely depends on the location and number of keys, hence it can differ anywhere between `150 crore to `300 crore depending on the size of the hotel. Radisson is a 100 rooms plus brand.”

Global hotel industry woos Chinese travellers : Hotels.com EH STAFF - Mumbai

he number of Chinese travellers making international trips was up by a strong 22 per cent in 2011, compared to 2010, and experts predict China is on track to overtake Germany and the US as the world’s largest outbound tourism market in the next few years, says Chinese International Travel Monitor (CITM) from Hotels.com.

Johan Svanstrom, managing director, Hotels.com Asia Pacific said, “The Chinese made a staggering 70 million international trips in 2011 and, while many of these were to Hong Kong and Macau, the number going further afield is growing significantly.

Implementing strategies to cater specifically to this burgeoning source market is moving from a nice-to-have

T

www.expresshospitality.com

to a competitive necessity.”

According to the survey, availability of Wifi / internet service and Chinese food were most common requests from Chinese travellers while checking into hotels in India. They also requested for travel guidance in terms of city maps, sight-seeing tours, Chinese interpreters, etc. Further, Indian hoteliers also stated that tourists from China are now more proficient in English and more lavish in their spending as compared to 10 years ago. “Hoteliers should form concrete plans in two areas. Firstly, develop marketing strategies to reach the Chinese source market; concentrating on online as the Chinese internet population has now crossed the 500 million mark. Secondly, adapt hotel property services to cater to the expectation and needs

of this growing audience.” concluded Svanstrom.

Surveying more than 5,000 hoteliers around the world, the report found the majority of respondents envisage the boom in outbound Chinese travel continuing. One in five (22 per cent) expect to see an increase of as much as 40 per cent. Chinese international travellers are known to spend significant amounts on shopping and there is a clear opportunity for the hotel industry to grab a share of that spend for the stay experience itself. The Chinese economy continues to grow at a fast rate, contributing to the build-up of a travelling middle class of several hundred million people. With the ongoing economic uncertainty in key markets, catering to Chinese travellers should be high on the list of priorities.

August 1-15, 2012

M|A|R|K|E|T F&B NEWS

Khandani Rajdhani plans to grow to 50 units by March 2013 KAHINI CHAKRABORTY - Mumbai

handani Rajdhani, which currently has national presence with 35 outlets across 18 cities in India, plans to grow to 50 units by March 2013. Under its aggressive expansion plans, it is concentrating on tier I cities which include: Mumbai, Pune, New Delhi, Bengaluru, Chennai, Hyderabad and Kolkata.

Whereas on the tier II and tier III front, it is in progress with one outlet each in Howrah and Coimbatore. Aji Nair, VPFnB division, Mirah Hospitality said, “With four new outlets in Mumbai, four in northern and southern India as well, we are definite-

K

door catering market, we plan to target the demanding Indian consumer who has been opting for multiple cuisine food offerings even for small family gatherings or large family occasion like a wedding. We plan to tie-up

with different cuisine brands and capture this trend,” added Nair. It also plans to go international with two outlets opening in the Middle East and South Asia (in progress).

With one outlet already present in Oman, it adds up to be

three international outlets.

On the changing trends in the quick service restaurant (QSR) culture in India, Nair opined, “QSR is certainly one of the smartest business models to be adopted in a developing economy like India where

the hospitality industry contributes over `4,800 crore annually. The Thali culture is predominantly India’s baby with the large variety-small quantity format which is yet largely followed by the Indian consumers.”

It also plans to go international with two outlets opening in the Middle East and South Asia (in progress)

ly close to achieving our targets. Though geographical expansion remains our key expansion strategy, we also plan to promote our existing line of horizontal offerings which include extensive marketing of the meal box and outdoor catering.” Talking about the investment, he informed, “We had a profitable FY-12 as we crossed `50 crore revenue at Rajdhani.

Setting our next target of `70 crore for FY13, we plan to have substantial investments of `20 crore across all offerings.”

As a part of the growth strategy, the company is looking at highlighting its already existing horizontal offerings which include outdoor catering and take-away meal boxes.

“One of our first steps includes extending the meal box offering to a wider base of customer, especially in the semi-metro. Also, installation of a toll-free delivery number is in process. With our outAugust 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

11

M|A|R|K|E|T QUICK BYTES

New kids on the block Fairmont Jaipur

menu is pizza. A selection of more than 45 different preparations includes favourites like the spiced up Bombay Masala – a mainstay on the menu of The Pizzeria – to Italian classics like the Pollo Arrabiata, prepared with a light, cracker-thin crust.

Fairmont Hotels & Resorts has announced the opening of its first hotel in India – Fairmont Jaipur.

The hotel, set to open its doors in August, 2012.

Fairmont Jaipur will open with 199 Fairmont rooms. The room’s interior exemplifies Mughal architecture.

The Bridge, Radisson Pune Kharadi

also well-equipped with a well-appointed meeting room and a gymnasium to ensure a pleasant experience. The hotel also has a multi-cuisine restaurant and a coffee shop providing food options to hotel guests and walk-in guests.

The hotel also includes a selection of restaurants- Zoya for international cuisine, the Tea Lounge Anjum, library bar Aza and the Cigar Diwan. The hotel also has an outdoor pool facing the Aravalli hills. A host of outdoor activities will be available, ranging from hot air ballooning, treks, elephant rides, picnics and village walks.

Traditional Rajasthani entertainment with a story teller, a lighting ceremony in the evenings are some of the highlights.

Out of the Blue, Pune

Pizza by the Bay, Mumbai Pizza by the Bay, is a bright, casual, all-day dining destination. What used to be two separate spaces – the pizzeria on the covered terrace out front and the bar/music space indoors – has become a single, 153-seat venue. High bay windows inside connect the interior dining room to the terrace outside and the city beyond it. The menu, shared between both spaces, runs the gamut from fresh salads and straightforward snack foods, to pastas, risottos and desserts. The centerpiece of the

Radisson Hotel Pune Kharadi recently opened its Mexican specialty restaurant The Bridge. The bridge is located on level one above the lobby. The concept of the place has its literal meaning of bridging The Great Kabab factory and The Skye Bar and is suspended on two pillars and is a marvel of architecture design.

Mad Over Donuts, Pune

Out of the Blue Pune has marked the national foray of the Mumbai based chain before venturing into other cities. The interiors of the restaurant are done up with low lying sofas and wooden chairs, and a ceiling with its yellow hued design elements that offers a cozy feel. The restaurant specialises in fondues, pastas, sizzlers and barbeques.

Ginger Hotels, Chennai Ginger Hotels has launched its second property in Chennai. The 79-room hotel in Vadapalani is centrally air-conditioned. Each room comes equipped with an electronic lock, a work area, and a 22-inch LCD television with satellite channels, direct-dial telephone including STD facility, a minifridge and a tea/coffee maker. The new Ginger is

After successful four stores across prominent malls in Pune, Mad Over Donuts inaugurated their first high-street store in Pune. Located at J M Road, this store exuberates the predominant youth culture of the city. Mad Over Donuts is widely known for their 100 per cent eggless, fresh, delicious gourmet Donuts and refreshing Coffees.

INTERNATIONAL Tune Hotels Kings Cross and Paddington, London Tune Hotels continues to expand its portfolio of hotels in London with two new additions in Kings Cross and Paddington.Tune Hotels now has four hotels open in London which is just days away from hosting the Olympic Games.

Tune Hotel Kings Cross is located on Gray’s Inn Road, just 500 metres from Kings Cross and St Pancras train stations.

Formally Swinton House, the building features 217 bedrooms including twin, double and accessible rooms, with and without windows.

Tune Hotel Paddington, located within a five-minute walk of Paddington mainline station, has 137 double, twin and accessible en-suite bedrooms, along with a coffee shop area offering an array of light refreshments.

12

EXPRESS HOSPITALITY

Best Western Premier Dua Sentral, Kuala Lumpur Best Western has opened its first hotel in Kuala Lumpur. .

Located in Kuala Lumpur’s new business and transportation hub, KL Sentral, the new 364-room property offers a range of contemporary rooms ranging from 34 to 183m², with facilities such as LCD interactive TVs, DVD players and iPod docking stations.

Guests will be treated to an array of culinary experiences, including the Kembali Kitchen which serves traditional Malaysian and international dishes, Hugo’s on 6, a fusion restaurant combining Mediterranean and Oriental flavours, and Grill 582, which offers the steaks and seafood.Those wanting a more relaxing experience can unwind in the infinity-edged swimming pool and Best Western’s signature Bhuvana Spa.

www.expresshospitality.com

August 1-15, 2012

M|A|R|K|E|T NEWSTRACK

Red Planet Hotels invests in Tune Hotels EH STAFF – Mumbai

ed Planet Hotels has invested 16.05 per cent stake in the rapidly expanding Tune Hotels operation as both companies seek to grow the booming low cost hotel brand. While the value of the deal remains undisclosed, it is a ‘significant multi-million dollar transaction’ and the largest single corporate investment Red Planet Hotels has clinched in its two-year history. The investment in Tune Hotels comes at a time when Red Planet Hotels’ latest round of fund raising was over subscribed and the company now has US$180 million of hotel projects (containing 3,191 rooms) either operating or under construction in Asia.

Tim Hansing, CEO, Red Planet Hotels, said the

R

investment represented Red Planet Hotel’s pledge to the brand and the founding members’ vision for the Tune Hotels concept.

“This significant investment and commitment to the Tune Hotels brand is indicative of Red Planet Hotels’ well-balanced longterm development programme and provides tremendous value growth to our existing shareholders,” added Hansing. “As we move towards becoming a major owner and operator of Tune Hotels properties, this investment and endorsement of Tune’s board and management allows Red Planet Hotels to participate and contribute constructively and meaningfully for the benefit of both companies,” said Hansing.

Established in 2007, there are currently 24 Tune Hotels operating 3,859

rooms globally. There is a confirmed additional pipeline of 38 more hotels with 10,106 rooms, including the first hotels in India, Scotland, Australia and Saudi Arabia along with additional properties in Thailand, Indonesia, the Philippines, Malaysia and England. By the end of 2012 Red Planet Hotels will have 10 operating hotels with 1,623 rooms in Thailand, the Philippines and Indonesia. This month, it opened the first Tune Hotel in Jakarta, Indonesia (168 rooms) and a fourth in the Philippines in Makati (215 rooms).

Later this year, Red Planet Hotels will open Tune Hotels in Asoke, Bangkok (130 rooms September), Pekanbaru, Sumatra (143 rooms December) and Patong, Phuket (150 rooms December).

Vendor News

ingCard Elsafe, part of the ASSA ABLOY Group, has announced the introduction of 'Essence by VingCard', a new concept in locking design and technology, patent pending. Essence takes minimalism to the extreme, eliminating all lock hardware on the door by encasing all electronic components inside the door itself and making security virtually invisible to hotel guests. Although undetectable on the door exterior, Essence by VingCard integrates VingCard Elsafe’s most advanced contactless locking solutions into the interior electronics, including Radio Frequency Identification (RFID) and Near Field Communication (NFC) compatible locking technologies.

Tim Shea, president, ASSA ABLOY Hospitality said, “Essence by VingCard represents another giant leap forward in hotel design and technology. It not only makes the lock disappear from the hotel door, resolving design challenges for savvy, design-conscious hoteliers, but also minimises a variety of other operational issues, such as integration, installation and maintenance. It combines the best aspects of design and security

V

August 1-15, 2012

Efficiency meets culinary delight

400

VingCard Elsafe introduces the world´s first invisible door lock EH STAFF - Mumbai

The new SelfCookingCenter® whitefficiency®

technology.”

Since the advent of electronic security, hotel door locks have presented a challenge to hotel design professionals, such as architects and interior designers, who are tasked with blending the lock hardware into the hotel décor. Even though lock manufacturers have made strides in recent years by minimising the lock hardware and incorporating new technologies such as RFID and NFC, a visible card reader has remained on the door exterior, giving hotels a distinctly commercial feel in the hallway. Essence by VingCard eliminates that challenge, hiding the locking components from the user and allowing designers to align the guestroom doors with the current trend toward a more residential look in hotel design, while proving the ultimate in security technology.

“In addition to being the dream of hotel design professionals, Essence is also compatible with our patented wireless online VISIONLINE system. This makes it essentially advanced and streamlined locking system on the market today, from both a design and operational standpoint. It is the pure essence of form and function, and we are proud to introduce this innovative concept to the industry,” added Shea. www.expresshospitality.com

chicken legs in 45 minutes

The patented HiDensityControl® – the reinvention of cooking quality

30 % 70 %

more capacity and faster* less energy consumption*

Wide range of application – grilling, steaming, baking and much more.

The new HiDensityControl® – energy where the food needs it.

Operation is child´s play – can be done by everybody.

Visit our RATIONAL CookingLive event.

Reservations under www.rational-online.in or call our office in Gurgaon + 124 463 58 65.

* compared with traditional kitchen equipment.

EXPRESS HOSPITALITY

13

M|A|R|K|E|T

Hand held metal detector by Subtronics Subtronics India has innovated its strong and sensitive battery operated metal detector developed especially for security at entry places and high level security areas. This compact devices is able to detect a `one rupee coin' from a distance of seven cms. The current consump-

ing work and side chairs. Work chairs feature a five-star base and upholstered seat with either a suspension or upholstered back. Side chairs feature either four legs or cantilever base and upholstered seat with your choice of suspension, upholstered, or plastic backs.

Kazzam Kazzam, a smart software designed for a housekeeper, to fine tune the housekeeping department. Kazzam is designed keeping in mind the various activities a housekeeper is responsible for and generates analysis empowering the manager with accurate data suggesting parameters for improvement, to bring the hotel to a zero defect level in a six sigma approach. It also assists in cost analysis to ensure expenses are maintained within budgets, highlighting cost per occupied room for cleaning or guest supplies, even for individual items. As the software is web based, it does not need to be integrated with any existing property management system. It also empowers the corporate housekeeper/owner to club two or more hotels for ensuring all units are on the same track.

intelligent functions and all operations are automatic.

Vases by Episode Silver Episode has introduced a special collection of vases.

Available in silver-plated and sterling silver, these vases are sure to give your house a different look and brighten the corner where they are put. These silver pieces also make perfect gifts for wed-

Dessert stands by Wilton tion is less than 3mA, which enables the usage.

Its light weight of approximately 250 gms and belt makes it easy to carry. Its unique round detection coil design makes use of the latest digital technology to increase the sensitivity of the instrument. Once charged, the detector works continuously for 6-8 hours. Its external battery charger chargers the internal battery without removing it from the body making it a maintenance free metal detector.

SAYL chairs from Herman Miller Herman Miller has launched SAYL chairs which has been inspired by the principles of suspension bridges. The frameless back of the SAYL work chair encourages a full range of movement while the suspension back material

CCDS Bakers Warehouse has introduced a range of dessert stands by Wilton, the iconic cake decorating and bakeware brand.

Some of the unique offerings in the collection include bunny treat and egg stand, cookie pop topiary stands and the lively looping lollipop and treat stand with a customisable top slot for adding messages.

The collection also features cake sets that enable you to transform your tiered cake into a fantasy castle, carousel, standing cuddly bear or lamb.

dings and house warming.

Reply Task Chair from Steelcase

Air2Heat from AO Smith

keeps you cool—all with an extremely small environmental impact. The company has designed a whole family of SAYL chairs, includ-

14

EXPRESS HOSPITALITY

AO Smith India has launched a renewable energy water heater Air2Heat, which is an advanced and innovative product that generates heat from the environment. It is a clean and efficient use of free energy source to provide hot water. The water heater uses electricity to move heat from one place to another instead of using electricity to heat the water. For each unit of electrical consumed, it generates 2.3 units of heat energy. Based on reliable and proven technology, AO Smith Air2 Heat water heaters are more convenient and more reliable than solar water heaters. This water heater has in-built www.expresshospitality.com

Steelcase has introduced Reply Task Chair.

The mesh back is available in four colours – black, red, sable, grey. The diverse colours available for this mesh back task chair can be used to energise individual work spaces and can be configured in 26 different upholstery colours. The chair is ASMI/BIFMA test certified for safety, quality and performance.

August 1-15, 2012

M|A|R|K|E|T

No-added-sugar cookies from Cookie Man Cookie Man has launched a new range of no-addedsugar in four flavours-chocolate, cinnamon, coffee and

Total Design from Pergo Pergo has introduced a new range of laminated floors called 'Total Design'. A series of eight floors with motifs such as giant fingerprints in bronze and silver, black and white barcodes are available through TotalDesign. Other

short bread. Apart fromno added sugar, these cookies have zero cholesterol and are made using ingredients that are nutritious and have more dietary fibre.

Bionaire tower fans from Jarden Consumer Solutions Jarden Consumer Solutions is offering a range of tower fans in India under Bionaire brand name. Bionaire tower fans are designed with features to bridge the need gap between the airconditioners and fans as they provide the look, feel while saving the energy. ‘Bionaire Tower Fans are perfect for spaces like lobbies, offices, shops, hospitals and guest houses. Indigenously manufactured with US technology Bionaire tower fans come in three models to suit everyone’s need. They are priced in the range of `2,200 to `5,000.

Digital Wall Tiles from NITCO NITCO has introduced Digital Wall Tiles. These tiles are created based on principles and procedures which are similar to graphic art work which offer photo-like high

examples include floors with leather-like and facettestructured surfaces. All come in big slab format (1.236 x 400 mm) with Pergo’s patented PerfectFold technology for easy installation as well as Pergo’s most durable surface, TitanX Advanced. These floors have been launched as part of Pergo’s broadened assortment for 2012.

Toblerone from Cadbury India

Cadbury India has launched Toblerone. The product has been infused with honey and almond nougat is being introduced in India in the classic ‘Milk Chocolate’ flavour. The brand will now be available across India through modern retail outlets in five pack sizes - 50 gm for `65, 100 gm for `130, 150 gms tiny box for `375, 200 gm for `250 and 400 gm for `430.

Sofa Collection from The Great Eastern Home The Great Eastern Home has launched its limited edition of sofas. The limited edition set comprises of Victorian styled two seaters sofa to Rococo styled three seaters, and are hand crafted with top quality wood and a high gloss polish. The collection is a blend of classical and contemporary sofas.

resolution impressions. NITCO's Cloudy Onyx Smoke Digital Tiles are priced at `86 per sq ft size of 600x300mm. Joint Free Tiles technology is best to make a small room appear big. Marble finish tiles with super glossy finish gives marble like feel to the surface. NITCOs Digital tiles are highly durable in nature.

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

15

SPECIAL FEATURE SPA-CIAL FOCUS

So SPA, So Sublime The clear fact what makes So SPA distinct is its subtle and sophisticated use of colour and creativity. Though the interior is a unique display of art, this is just the prelude to the main picture. By Reema Lokesh hink of a spa and the first thing that greets you in general at most spas is the tranquil face or statue of Gautam Buddha. Such is the over powering presence of Buddha and unfortunately (frivolously depicted in most spas big and small) that one feels he was the founder of the global spa industry. However the Buddha was missing and nowhere part of the décor and design at the So SPA at Sofitel Mumbai BKC. Apart from this clear fact what makes So SPA distinct is its subtle and sophisticated use of colour and creativity.

The angular placements, tiltglass style, the use of colour gold that looks graceful and not garish and the touch of green brings in the gentle feel.

T

16

EXPRESS HOSPITALITY

The uneven flooring was also rather distinct - to encourage guests to walk bare feet and experience a special feeling on the sole which is more close to nature. The use of natural light in strategic areas of the spa is a pleasant break from spas that are reasonably dim with only floating candles providing some light. Another captivating element of the spa interiors is the `tree of life’ which is symbolic of the body renewing its life by means of the mysteriously rejuvenating spa treatments and the `golden drops of luxury’ that float above the water fountain and along the far wall. The spa has been designed by renowned French designer Isabelle Miaja. Interestingly according to the spa officials she (Miaja) claims her personal favourite

part of the spa is the `Golden drops of luxury’. Her inspiration behind this element, she says, was the depiction of an exotic golden rainfall. Water features and landscaping elements are installed to create a harmonious feel with natural elements, soothing the senses while relaxing the mind and body.

Though the interior is a unique display of art, this is just the prelude to the main picture. Just like a restaurant where ambience and experience matters, it is finally the quality of food that matters the most, in the spa world it is the treatment offered and the products used that gives it the needed edge. On a dedicated floor sprawling over 6,000 square feet So SPA hosts six treatment rooms. Of these, one is an exclusive couple’s spa area with a private Jacuzzi and other amenities.

The So SPA treatments draws inspiration from a french gourmet restaurant menu, another area of Sofitel’s sphere of excellence. The Starters & Desserts last for 30 minutes, the Main Course lasts between 30 and 90 minutes. There are a few Specials and Menu Suggestions that last up to 150 minutes per treatment. At So SPA, also offers exclusive signature treatments which include the So Rejuvenating Facial, So Exhilarating massage and Le Diamantaire Facial by Gemology, exclusive to Sofitel Mumbai BKC. Ayurveda treatments are also offered to its guests, hence giving the spa its Indian appeal. Try out their signature body and face treatment with special oils which www.expresshospitality.com

has its unique and distinct style and form.

So SPA has products from Gemology and Cinq Mondes, two globally established French brands that are entering the Indian market for the first time. Cinq Mondes is a French Spa company, which uses effective natural ingredients in order to adapt traditional recipes to cutting edge cosmetology. Since its creation, Cinq Mondes has been a pioneer in the design of formulas without petrochemicals, silicone or paraben, and was one of the first brands to commit itself to a strict laboratory charter with the Natural Laboratory Guideline. The Exfoliant Graines et Fleurs has been formulated from a traditional cosmetic preparation used by Balinese princesses since the 17th century, it refines the skin's texture, purifies and

brightens the complexion.

While Gemology products are inspired by life’s essential minerals and provides a range of skincare that captures the richness of precious and semiprecious stones, which help achieve young and radiant skin. Through liquefaction and chemical compounding, their cosmetology laboratories extract the natural trace elements present in minerals and use them in beauty care products. Combined with highquality formulation procedures, this selection provides an exceptional line of beauty care products. The Gemology Crème au Diamant anti-ageing cream is made using a signature ingredient, authentic 0.25-carat diamond in a 1.7 oz jar, to help improve the skin's strength and glow. It definitely worth the visit for those who enjoy the finer elements of life.

August 1-15, 2012

S|P|A | S|P|E|C|I|A|L SPA INDULGENCE

Time to chill: Top Hotel Spas in Asia 2012 mploying eastern and western techniques and philosophies, the following Asian hotel spas stand out for their top-notch facilities, unique treatments, exotic ingredients and, in some cases, the sheer indulgent pampering they offer.

With guest wellness safely in their hands, here are ten of the best hotel spas in Asia – some newly opened, some well-established – recommended by Agoda.com.

E

Volando Urai Spring Spa & Resort, Taiwan

Banyan Tree Spa Ungasan, Bali

Six Senses Yao Noi, Thailand The ethos of Six Senses is SLOW LIFE: Sustainable, Local, Organic, Wholesome, Learning, Inspiring, Fun, Experiences – a philosophy reflected in all its operations and especially in its spa offerings. Most treatments focus on the realignment of the body’s four elements, whether via detox, massage, acupressure or aroma. There are couples’ treatments, a selection of signature wraps, scrubs and facials, and some more exotic techniques, such as Lomi Lomi massages, self-enlightenment sessions and reiki. For the active, there are yoga, tai chi, qi gong and personal fitness classes.

Fusion Maia

Six Senses Yao Noi

Fusion Maia, Danang, Vietnam With a team of 50 therapists, free spa treatments and a seven-point Natural Living programme, Fusion Maia takes wellness seriously. Guests are entitled to two complimentary spa treatments per day, with a healthy range of massage, body therapies and beauty treatments to choose from.

Fusion Maia’s Natural Living programme comprises workshops centering on seven core principles – including mindfulness, healthy eating and exercise – to equip guests with the knowledge and motivation they need to maintain balance in their day-today lives, long after they’ve checked out.

Four Seasons Spa, Singapore The Four Seasons combines classic treatments – such as Thai massage and aromatherapy – with therapies for modern ailments, including jet lag revival and skin detox. For travellers with a few hours to spare, or who are in need of more intensive therapy, the Four Seasons offers ‘spa rituals’ with multiple treatments that move from toe (foot bath) to top (head and shoulders massage). Families are also well catered for: teens have their own menu – they can mix their own oils for aromatherapy and for each treatment receive a complimentary fruit smoothie.

Conrad Spa Rangali Island Resort, Maldives Inspired by the ideal tropical setting of the Maldives, the impulse to take relaxation to the next level is facilitated by the Conrad’s generous spa offerings. The Spa Retreat taps into metaphysical aspirations with a slew of treatments inspired by five August 1-15, 2012

elements: Earth, Air, Fire, Water and Plant. Treatments range in intensity – guests can pop in for a French manicure or book a comprehensive spa ritual that redresses spiritual imbalance and promotes connectedness with the Earth. An ‘Ice Cream Spa’ allows guests to customise their own experience and combine wellness therapies with beauty treatments.

stunning natural setting. The menu here encompasses beauty treatments, massage, scrubs, herbal and flower baths, wraps and more, utilising unexpected natural ingredients like carrot, soya and boreh, a muddy medicinal paste containing herbs and spices. Different yoga therapies are also available to ease back pain, burn calories and promote overall wellness.

Hotel Spa and Esthetique Suichokan, Sapporo, Japan

Volando Urai Spring Spa & Resort, Taiwan

A popular resort town and domestic tourist destination, Jozankei has a generous selection of hot spring hotels, but Hotel Spa and Esthetique Suichokan is geared specifically towards women. With the primary aim of creating a relaxing environment for women, this property allows male guests only if they’re accompanied by a woman, with a ban on primary school-aged children all together. The spa/onsen area features a spacious bathroom with boutique lotions and amenities, with slippers and robes provided in the guest rooms.

There are three hot spring baths on site – a unisex bath with mountain forest views, a bath with alternating times for men and women and an infinity-edge bath available for private rental.

The Volando Urai’s Dasha Spa soothes weary souls with a combination of traditional massage, onsen baths and specialised spa therapies.

As can be expected from a hot springs resort, bathing is central to therapy, with indoor and outdoor onsen baths, in-room baths and a stunning riverside pool. Spa treatments range from herbal compresses to wraps to soaks, with the full range of massage therapies on offer, plus longer signature rituals, all of which include a 30-minute aromatherapy spa bath.

Banyan Tree Spa Ungasan, Bali The new Ungasan property in Bali reinforces Banyan Tree’s preeminence as a luxury retreat, offering both classic and exotic holistic therapies in a

The Siam, Bangkok, Thailand Embellishing on the traditional spa experience of five-star hotels in Bangkok, The Siam offers a beautifully rendered Hammam-style bathhouse, a sunlit yoga terrace overlooking the Chao Phraya and a muay thai boxing ring. At the center is an immense riverside infinity pool with Jacuzzis and splash pool for kids, plus the full range of spa and beauty treatments are available onsite,

www.expresshospitality.com

including a nail salon.

Song Saa Private Island Resort, Cambodia These twin islands in the Koh Rong archipelago off the Sihanoukville coast bear the name ‘Song Saa’, which translates from Khmer as ‘the sweethearts’. For metaphysical decompression or outright pampering, guests can retreat to the rainforest spa, where traditional Khmer treatments meet the Buddhist meditation practice of metta bhavana – loving kindness to all beings. Spa therapies come in four themes: Blessings, Stillness, Healing and Beauty, while yoga and meditation sessions take place on the sunrise side of the island. Special treatment: Under the banner of ‘Blessings’, the 60-minute Ananda Facial focuses on energy centers and marma Ayurvedic points to heal and rejuvenate the skin and promote feelings of peace and bliss.

Shinta Mani, Siem Reap Located in the French Quarter of Siem Reap, a short drive from the Angkor UNESCO site, Shinta Mani (‘good heart’ in Sanskrit) seeks to restore inner harmony with Khmer therapies and locally sourced products. Treatments are designed to destress guests, to heal heart, mind and body and induce mental focus, but weary sightseers should also find them effective for soothing limbs after long days exploring temple ruins.

EXPRESS HOSPITALITY

17

HAUTE TALK

‘Our first task is creating awareness about good qualities of hardwood flooring’ Due to changing trends where tiles/marbles/ granites are now being set aside, laminate wooden flooring/engineered wooden flooring/hardwood flooring are gaining popularity. Suresh Kumar Mansukhani, country manager, Indian subcontinent, Junckers Industrier talks about how the company is geared for competition in the industry. By Kahini Chakraborty

Mansukhani

Could you elaborate on the company's plans for the Indian market?

The Indian economy has been witnessing a phenomenal growth since the last decade. The country is still holding ground despite global economic meltdown. Due to the phenomenal economic growth India is witnessing an individual economic boom.

The new group of individual

18

EXPRESS HOSPITALITY

millionaires with an exclusive taste are the target audience, unfortunately this segment remains untapped in as far as hardwood flooring sales is concerned. This is mainly due to the lack of awareness about hardwood flooring in the upcoming millionaire segment. Junckers therefore is launching a special drive to make this segment aware about the good and rich qualwww.expresshospitality.com

ities of hardwood flooring.

How is the company looking at creating brand visibility in the Indian market? How is the company looking at positioning itself, considering the intense competition from various floor tiles brands in the Indian market?

Junckers currently does not have any competition in the laminated wooden floor-

ing space nor do we have any competition in engineered wooden flooring. Both these varieties of wooden flooring cater to different segments. In the hardwood flooring we do see competition. The unique process with which Junckers is produced is hard to get from any branded or unbranded product the world over. We are proud of the fact that Junckers has created a unique August 1-15, 2012

D|E|S|I|G|N and requirements of the buyer. At one time about 8-10 years back when wooden flooring made its presence felt in the Indian market the competition to wooden flooring was considered to be granite/marble/tiles. And now marble/granite and tiles are now facing the heat from the wooden flooring market.

Is the company handling or looking at taking up any projects in the hospitality industry in India?

Junckers is a known and acceptable brand the world over especially in the hospitality segment. In India many reputed hotel brands such as Meridien, Oberoi, Radisson, Marriott, Hyatt, The Lalit and many others have already used Junckers in the past and currently too are using the same. We are already in touch with the major hotels in India and we expect a good response from them.

identity of its own whereby it is the most acceptable wooden flooring throughout the world.

What is the sales and marketing strategy that the company is looking at adopting in the Indian market?

There was a vacuum for over five years with respect to the market awareness of hardwood flooring during which time engineered flooring grabbed the market share by

posing as an alternate to hardwood flooring. Junckers is thinking about a long term sales policy in India and not a short lived policy. Our first and foremost task is to educate potential buyers about the quality and aesthetics of hardwood flooring.

Could you highlight the new trends dominating in the flooring segment in the Indian market as well as globally?

The world market on

flooring had realised the utility and aesthetic values of wooden flooring over 20 years back. In India, the changing trends have already started showing results. The tiles/ marble and granite are now being set aside due to the heavy weight/pricing/ and the messiness of installing the same. In its place is now seen either the laminated wooden flooring/engineered wooden flooring/hardwood flooring depending upon the budget

What are the company's growth plans for the future?

We need to make inroads into the retail market by making the potential buyers aware about our products which would be through wide spread publicity on the print and electronic media. We would also like to make inroads into the hospitality industry too though we are quite thorough in that segment but new players are getting into the field and we need to cater to their demands as well. Also commercial and office segment will also be tapped by Junckers.

As a full service provider of woven metal fabric for architectural solutions, GKDUSA draws on more than 85 years of German engineering excellence, precision American manufacturing and expertise as the originator of the category. With eight manufacturing facilities and more than 600 employees worldwide, GKD metal fabrics have been specified by renowned architects and designers for thousands of interior and exterior applications. Serving as technical design consultants

on each project, the company's collaboration with architects, facility managers and building owners begins at the conceptual design phase and continues through specification, installation and testing.

GKD metal fabrics are produced in a wide variety of weight, texture, degree of transparency and flexibility for unlimited design versatility.

Dynamic and static graphics may be integrated through proprietary LED technology and surface etching techniques.

Metal mobility Golden wings made of metal fabric adorn the lobby of the Hilton Frankfurt Airport Hotel rtistic elements flowing throughout the new Hilton Frankfurt Airport Hotel incorporate a relevant theme of flight and transportation. Connected to Terminal 1 of the Frankfurt Airport, the hotel is also located close to the biggest motorway junction in Europe and the ICE longdistance railway station.

The Hilton Frankfurt

A

August 1-15, 2012

Airport Hotel design concept stems from internationally known interior design office JOI-Design. The designers, intending to create a retreat for the large number of business travellers passing through, focus on themes of flight and mobility. By using natural shapes and colours, guests gain a sense of leaving behind the noisy traffic envi-

ronment and coming to a place to refresh and relax.

Other objectives of the design were to provide division of space and build an emotional relationship to the guest, through even the most subtle design elements.

The reception desk, located in a seven-story atrium and lobby, is marked by two golden canopies that soar into the shape of wings. The free-floating wings give the light-flooded room a clear division and distinct appearance using 3,200 square feet of metal mesh in GKD’s Mandarin weave. The finely woven bronze-fabric enabled designers to underscore the noble impression of the interior and to use targeted light effects to enhance its appearance. www.expresshospitality.com

EXPRESS HOSPITALITY

19

A WORKING WOMAN'S CHALLENGE

W

ROLE MODEL

J

Work life balance was the main challenge once I got married and started a family.

Fortunately, I had complete support from my husband, mother and mother-in-law.

If you plan well and take things in your stride and not look at them as major issues you can overcome the toughest challenges.

CAREER GRAPH Pep Kumar has been with the Taj Group for thirty four years.

She joined the group in 1977 as front office assistant manager at the Taj Mahal Palace and Towers, Mumbai for eight years. She was selected as director –projects in 2005 for Vivanta by Taj, Whitefield, Bangalore and in 2007 for Vivanta

by Taj, Yeshwantpur, Bengaluru.

P

SUCCESS MANTRA

M

J R D Tata for his passion, excellence, simplicity and humanness.

My success mantra is that you must be passionate about your work and enjoy the challenges that come your way.

ON BEING A LEADER

T

The hospitality industry is a tough one.

You have to be very sure of yourself and the career you are choosing. There is a lot one has to give up and sacrifice if you want to be successful in the hotel industry. But if you have the flair and the passion it is the most rewarding career.

TIME OUT

D

Doing fun things with my daughter, updates on new music and teenage trends on fashion and lifestyles.

PEP KUMAR

General Manager Vivanta by Taj, Yeshwantpur, Bengaluru

AS TOLD TO SAYONI BHADURI

“If you take things in your stride you can overcome the toughest challenges” August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

21

A WORKING WOMAN'S CHALLENGE

M

ROLE MODEL My parents have been my role models. My father is a retired IPS officer and mother a retired pediatrician. Having achieved success in their careers, they successfully managed to balance out the work life without compromising the time spent nurturing their three children.

Growing up in an environment like this motivated me to take up this profession 24 years ago when girls my age were opting for medicine, engineering or home science.

M

Managing a hotel is not a 9 am to 5pm job and for female hoteliers like me, we often face the dilemma of having to make a choice between family and career, and mostly, the former always wins the power struggle. Relocation is a common terminology in the industry success factor, so it is relatively more difficult for female hoteliers to reach management positions. One of the ways that I have overcome this challenge is by balancing my personal and professional commitments.

SUCCESS MANTRA

E

CAREER GRAPH

'Every day is a new beginning. Treat it that way. Stay away from what might have been, and look at what can be' – Marsha Petrie Sue. This is my success mantra. Also, I am a strong believer that women make better managers as they are able to multitask with good planning and organising abilities.

Supriya Malhotra started her career with the Oberoi Group after training from Oberoi School of Management. With an experience of over 24 years, she has also been associated with The Leela Kempinski, Mumbai; The Park New Delhi; The Trident Jaipur; The Welcome Group, Chennai and the Paragon Hotel in London, among others.

S

ON BEING A LEADER

I

If you have a positive attitude, good communication skills and are willing to work smart - with dedication and commitment, you will see yourself doing very well in the industry.

On the job, be innovative and proactive. Develop a strong operational management ability, a deep knowledge of the hotel business and enhance your leadership skills.

TIME OUT

I

SUPRIYA MALHOTRA

I enjoy listening to music as much as I enjoy singing (occasionally though).

Furthermore, I have learnt Kathak from the Natya School Academy in Delhi for four years and I would really love to go back to school and practice music and dance.

General Manager Radisson Blu Resort & Spa, Alibaug

AS TOLD TO SAYONI BHADURI

“I believe that women make better managers as they are able to multi-task” 22

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ROLE MODEL

A WORKING WOMAN'S CHALLENGE

M

I have always admired PRS Oberoi for his passion for 'being the best'. My initial years at the Oberoi Centre of Learning and Development honed my skills and I learnt a lot in all my interactions with him and the senior team in that company. I am completely in awe of Bill Marriott and Arne Sorenson from Marriott International for running an empire with precision and compassion - a rare combination.

I

My career has been extremely smooth sailing primarily because I have always put in more than 100 per cent in whatever I did and that was always recognised. I am also very fortunate to have worked with two of the topmost hospitality companies in India - The Oberoi Group and Marriott International.

The biggest challenge definitely came in the form of recession in 2008/09 which traumatised the hospitality sector. The uncertainty of the economy continues to affect us in hotels.

SUCCESS MANTRA

M

CAREER GRAPH

My success mantra has been 'Have a vision before you decide on the path’.

Raise the bar for yourself every time you have crossed a hurdle. And when it is time for recognition and someone tries to pat you on the back, make sure your own hand is not already there'.

Ranju Alex joined Marriott International after being the officiating GM at the Oberoi Grand Hotel, Kolkata. She has close to two decades of experience in management and operations. She is also a gold medalist from the Oberoi Centre of Learning & Development (OCLD).

R

ON BEING A LEADER

I

I have always noticed that women give up their jobs in hotels very early because of the long working hours and family pressures. My advice to them is that the initial years are always a struggle and a learning experience.

Women are naturally gifted with the art of hospitality and grace. If we have the perseverance, we can make success stories of our careers.

TIME OUT

I

I am an extremely health conscious person and my favourite pastime is any kind of fitness activity; be it gymming, swimming, tennis, badminton, etc. I love reading as well and have always considered books to be my bosom buddies. But, my favourite pastime is to be with family.

RANJU ALEX

General Manager Courtyard by Marriott Pune, Hinjewadi

AS TOLD TO SAYONI BHADURI

“Women are naturally gifted with the art of hospitality and grace” August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

23

A WORKING WOMAN'S CHALLENGE

I

ROLE MODEL I don’t have any specific role models but I have admired many people who have exhibited strength of character, integrity and content.

I

In a career span of 20 years, I have had my share of challenges and achievements and both have left me enriched and stronger. I have never faced a challenge which is gender specific. But yes, as a woman our need to prove ourselves is sometimes way stronger and this motivates us to be more focused and drive for results. A woman’s ability to balance a career and motherhood also adds to her skillset and makes her great at multi-tasking with sound organising and planning capabilities.

CAREER GRAPH Monisha Dewan joined Hilton Worldwide in 2008 as GM, Hilton Garden Inn New Delhi/Saket.

Dewan has over 20 years of experience in the industry. Over the years, she has worked with other international brands such as Marriott, IHG and The Oberoi Group of Hotels.

M

SUCCESS MANTRA

C

Commitment, passion and being a strategic thinker, backed with immense hard work and perseverance is my success mantra. Also, you need to be focused and ensure that whatever you do adds value to the company and makes best use of your skills.

ON BEING A LEADER

Y

You need to believe in what you do or it will lack passion and commitment. It is very important to take initiative, drive for results and be a team player. Also, technical expertise is very critical. But the most important thing which helps you remain grounded is your value system. Integrity, discipline and being unbiased will always be the foundation on which your success will be based.

TIME OUT

D

MONISHA DEWAN

During my free time I like spending time with my family, reading books and shopping.

General Manager Hilton Garden Inn New Delhi/Saket

AS TOLD TO HEENA MAHAJAN

“You need to believe in what you do or it will lack passion and commitment” 24

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ROLE MODEL

A WORKING WOMAN'S CHALLENGE

I

My role models are my mentors. At the Marriott I have a number of leaders who I have worked for who I admire and try and learn from.

M

I do not think that I had to face any challenges like proving myself for being a woman on the professional front. Gender was not part of the equation ever. Like any professional I had to prove my worth in every assignment that I undertook. It also helped working for an organisation like Marriott that supports every individual’s goal and will to succeed.

The men in my life (father and husband) are the wind beneath my wings that have encouraged me to move up in life.

CAREER GRAPH Parul Thakur began her career in hospitality with the New Delhi Hilton.

She joined the Marriott family in 2002 and in her 12 year career, she has held different positions within the Marriott Group, the most recent one being that of director of operations, Renaissance Mumbai Convention Hotel and Marriott Executive Apartments.

P

SUCCESS MANTRA

G

Give 100 per cent to the job at hand. In order to grow one has to evolve and continue to learn. Effective communication skills are also important.

I have also accepted new challenges along the way and pushed myself to learn new things. Also have fun at work and ensure that the team has fun as well.

ON BEING A LEADER

M

Make sure you have a dream and follow it. Don’t ever think that you are in any way professionally at a disadvantage compared to men. Yes we have obligations but that doesn’t mean that you have to give up your dream. Build a support structure around you to help you when you need it. Continue on that path of success.

Men will stand up and take notice.

TIME OUT

I

PARUL THAKUR

I have two daughters, so when not at work I spend my time with them. Luckily my husband is now on a peace time posting at Ahmedabad, so the family being together is an achievement in itself. I love being involved with their studies and activities. We four have recently taken to golf and enjoy it.

General Manager Courtyard by Marriott, Ahmedabad

AS TOLD TO KAHINI CHAKRABORTY

“In order to grow one has to evolve and continue to learn” August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

25

ROLE MODEL

A WORKING WOMAN'S CHALLENGE

B

I believe that everyone has something to offer and therefore try and learn whatever I can from them. I think that everyone you meet is a role model in some respect or the other. Evolution is a process of learning and one can learn from every individual.

I

Being accepted as an equal in a male dominated profession. Have to walk the extra yard to be accepted by both my peers and my subordinates. I believe that competence and professionalism are important and do not go unrecognised in the long run.

CAREER GRAPH Suman Nanaiah started her career in 1996 in the front office department of Usha Lexus Hotels in Mysore. She has worked with the Quality Inn Group in Chennai, Golden Tulip Kumarakom,Usha Lexus Goa, and the Mapple Group in Bengaluru, Manali and Hyderabad. Since May 2009 Nanaiah has been working with Royal Orchid Group as general manager in Mysore.

S

SUCCESS MANTRA

B

Be fair in judging people, rewarding doers, mentoring and a hands on approach at my responsibilities. I think this has given me the opportunity to oversee operations for two hotels in Mysore.

ON BEING A LEADER

I

It is a very challenging role that one needs to adorn like anyone else from the male domain, performance first, performance last leading to a healthy bottom line of the business is what governs one’s thoughts throughout the time at work.

TIME OUT

E

SUMAN NANAIAH

Exploring new locations, gardening, interior decoration, listening to music, rescuing wounded birds and animals and spending time with my family and friends.

General Manager Royal Orchid Metropole, Mysore

AS TOLD TO SUDIPTA DEV

“Evolution is a process of learning and one can learn from every individual” 26

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ROLE MODEL

A WORKING WOMAN'S CHALLENGE

T

I have had a number of role models for different things – I learnt about worklife balance from my first boss, who happened to be a lady.

I

The biggest challenge is the mindset of people which has to change. There are many who are not ready to accept that a woman can be tough at the workplace.

There has been some change in the perception however with many women taking key positions.

CAREER GRAPH Kanika Hasrat started her career with the housekeeping department.

Following her tenure as the executive housekeeper with Oberoi Wildflower Hall she joined JW Marriott in Mumbai where she worked in different positions – director of services, front office manager and director of rooms.

Before joining Courtyard by Marriott Gurgaon, Hasrat was the GM at Trident Jaipur.

A

SUCCESS MANTRA

T

The right focus and delivering what needs to be done. I feel that being a woman is an advantage as we can empathise and read people better. A woman's sixth sense is always good.

ON BEING A LEADER

W

When I am in my workshoes I do not think of myself as a woman - my main aim is to get the job done to the best of my abilities. You cannot make excuses at the workplace for being a woman.

TIME OUT

I

KANIKA HASRAT

I love reading, in particular murder mysteries. I also read a lot of management books. Though I am not a movie buff I land up watching quite a few as my husband enjoys them. I love spending time with my daughter.

General Manager Courtyard by Marriott Gurgaon

AS TOLD TO SUDIPTA DEV

“You cannot make excuses at the workplace for being a woman” August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

27

ROLE MODEL

A WORKING WOMAN'S CHALLENGE

I

MS Oberoi because of the sheer conviction and principles he had to take this industry ahead.

M

I have been with this property for the last 23 years. In the initial stages, I faced problems of acceptability by the staff as a woman but with my sincerity, determination and courage, I have turned that into my favour and I feel it’s easier to handle difficult situations being a woman.

CAREER GRAPH In the initial stages, Roop Sodhi worked at Narayan Niwas Palace, Jaisalmer for two years, and then took a break and worked as a teacher. It has been 23 years since she has been working with The Best Western Resort Country Club, Manesar.

I

SUCCESS MANTRA

M

My success mantra is to be sensitive to the guest’s needs, and efficiently use manpower to get results because they are the ones responsible for a satisfied guest’s experience.

ON BEING A LEADER

M

My message to young women in this field is not to accept defeat, face the situations and do the right things with determination; you are bound to get excellent results.

TIME OUT

I

In my leisure time I like to involve myself in Rotary club activities, gymming, reading and playing cards.

ROOP SODHI

General Manager, Best Western Resort Country Club, Manesar

AS TOLD TO HEENA MAHAJAN

“My success mantra is to be sensitive to the guest’s needs” 28

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

It only gets Bigger & Better...

Exp

9 2012

th ANNUAL ANNUAL EDITION

Goa, INDIA India’s Top Food and Beverages, Equipment and Hospitality Services Trade Show

www.ih-expo.com

• Baker Bakeryy & Confect Confectio ioner neryy Equip Equipment ment • Table Tablewar waree & Catering Catering Equip Equipment ment • Hospi Hospitali tality ty & Food Food Serv Services ices • Food Food Supplie Suppliess & Beverages Beverages • Hospi Hospitali tality ty Te Technology chnology • Wine Wine & Spiri Spirits ts Pavi Pavilion lion • Cle Cleaning aning & Hyg Hygiene iene • Hospi Hospitali tality ty Design Design & Outdoo Outdoorr Furnit Furniture ure and more... more...

Over 500 Stands

Trinity Ventures

INDIA: +91 99 6901 7812 / FRANCE: +33 450 288 072 Email: trinity.cmd@gmail.com / trinityworld@gmail.com

Press Sponsor

ROLE MODEL

A WORKING WOMAN'S CHALLENGE

C

I do not have a role model but I am inspired by a few.

In my 25 years with the Taj I have observed many people in leadership positions but I have been greatly inspired by Ratan Tata and his thoughtfulness and strive for success.

I

Challenges are a part of life. New experiences bring new challenges, but I consider them to be opportunities. It is important to face these challenges bravely and only then will one be able to achieve breakthroughs. For me it has been important to balance work and personal life; stay committed to my work and see that there is never a compromise in customer experience.

CAREER GRAPH Chitra Saleem has been with the Taj for around 25 years. Prior to her current role she was the EAM at Taj West End Bengaluru.

C

SUCCESS MANTRA

S

Success is a journey of experiences and not a destination. According to me, there is no short cut to hard work. Also, I believe that god is in the details and that manifests itself into success.

ON BEING A LEADER

I

If you love what you do, it will never be a burden. As a matter of fact it is a passion that drives you to achieve more.

TIME OUT

I

I love nature and my pets. I also love to travel and am fond of music.

CHITRA SALEEM

General Manager Vivanta by Taj - Panaji AS TOLD TO SAYONI BHADURI

“Success is a journey of experiences and not a destination�

30

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

A WORKING WOMAN'S CHALLENGE

T

CAREER GRAPH Benita Sharma started her career with ITC Hotels as a management trainee. She has worked in several locations in various portfolios as a part of ITC Hotels. After a five year tenure as the second in command in ITC Maurya, Sharma took charge as general manager of ITC WelcomHotel Sheraton New Delhi.

B

There are several challenges for women leaders. There are set perceptions in the corporate world and women often find themselves fighting against their own values and thought processes. To define such an instant, women are considered to be compassionate; however this is often considered to be source of direct conflict with a highly competitive culture, on giving women managers higher roles.

Work and non-work life balance is also extremely important and to strike the right balance is significant.

SUCCESS MANTRA

O

One may face innumerable challenges and hurdles while climbing the corporate echelons of success, especially corporate women leaders in the Indian scenario is that they have to balance work and family life with finesse. Women should ideally focus on traits that give them an edge. Women are believed to be more spirited and face unexpected obstacles with more perseverance and courage. I feel that traits of forthrightness, sincerity and determination are considered to be the success mantra for women leaders.

ON BEING A LEADER To aspiring women leaders, I would like to say that you must develop and learn new skills and enhance your capabilities, educate yourselves as there is no end to learning, and start networking early in your career.

T

BENITA SHARMA

General Manager ITC WelcomHotel Sheraton New Delhi AS TOLD TO HEENA MAHAJAN

“Women should ideally focus on traits that give them an edge�

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

31

M|A|N|A|G|E|M|E|N|T REPORT CARD

Wanted: A B&B business plan Launched with much fanfare, the Delhi government's B&B project has few takers, says Ruhi Bhasin

Charlotte’s Bed & Breakfast in Delhi

aunched to tide over the accommodation shortage when the city hosted the 2010 Commonwealth Games, the bed-and-breakfast (B&B) scheme of the Delhi government has found few takers because tourists prefer guesthouses and hotels in Paharganj and Karol Bagh.

L

Two years on, there are allegations that people are misusing the licence for B&B accommodations to open guesthouses.

Delhi government’s data reveal that 502 premises, providing 1,597 rooms (some with attached bathroom), were converted into B&B facilities by October 2010. But in April this year, the

number has come down to 403.

“People still prefer lowcost hotels in Delhi. Since B&B premises are inspected once in three years (when licences are renewed), we have complaints that several owners have illegally turned them into guesthouses,” Delhi Tourism’s managing director, G G Saxena says.

Government officials said several licences in Karol Bagh and other areas have been cancelled because of this.

Unlike in New Zealand, Australia and European nations, where B&B is popular among backpackers and budget tourists, the concept has failed to take off in Delhi according to tourism officials.

“The scheme didn’t get a good response during the Games. The situation did not improve much after the Games either. People prefer guesthouses in Paharganj and Karol Bagh to the B&B rooms.

Not many people are now coming forward to renew the licences,” informed an official.

“But some of them, located in South Delhi’s CR Park, GK-I and GK-II, are still doing good business. These are in well-maintained and

that makes a big difference,” he adds.

Though the scheme was launched with much fanfare, there have been allegations that government agencies have not shown the kind of interest that was necessary to pull it through. “Police verifies the owners before registration and the licensing process is quite strict, but the government has no say in fixing room tariff. This is decided by the owners. There is no guideline to determine the upper limit for tariff,” the official says.

Officials of Delhi Tourism, which implements the scheme, said they were trying to revive it and update the bed-and-breakfast directory.

“We will call a conference of all the owners of bed-andbreakfast facilities. We give them a basic course on how to maintain their property and deal with tourists,” Saxena says.

He adds, “The scheme will gain popularity if the facilities are located near places of tourist attraction.

We plan to request owners of havelis and bungalows to operate B&B facilities on their premises.”

What B&B owners are saying For Charlotte Chopra, running Charlotte’s Bed and Breakfast has provided a platform to meet people from across the world. She started the facility in 2007, and went from being a homemaker to an entrepreneur running a successful B&B. While the scheme might not have found success, Chopra swears by it. She says, “Our bed and breakfast has been featured in the top 10 B&B list of various websites. I opened the establishment in 2007, when this scheme had just been introduced and have received a very good response so far. We get guests from across the world and from different communities. Word-of-mouth publicity has really worked for us.

Many multi-national companies make bookings with us.’’ The B&B is located in New Rajinder Nagar and Chopra charges `4,000 per room in Silver Class during off-season and `4,444 per room in peak season.

Madhu Taneja, a teacher by profession, started her Trendy Bed and Breakfast in Jangpura in 2009. “The servant’s quarter and garage was converted into a B&B by my son. Now, I run the establishment. It is doing very well and is a great platform to meet people from different parts of the world and interact with them. Some of my guests have become close friends and keep returning to us year after year,’’ says Taneja.

Dipmala Bindra, who runs the scheme from her house in Vasant Vihar said while the response to the scheme wasn’t good during the Commonwealth Games, her B&B did well thereafter. Taneja charges anywhere between `2,800 and `4,000, depending on season.

But not everyone has been able to sustain this scheme. Arvind Nanda who opened a B&B in 2008-2009, was forced to shut it down as he found it not viable. “It wasn’t working out well. I had to keep too many things functional for too few people,’’ says Nanda.

Some others have also shut down their facility. Kavita Nagpal, who lives in GK-I discontinued with the scheme shortly after opening a B&B. “The scheme was good but I couldn’t carry on with it,’’ says Nagpal. Prabhat, manager of the B&B ‘The Heritage’, running from Safdarjung Development Area, said the reason for the poor response to the scheme was lack of proper advertising. “Hardly anyone turned up during the Commonwealth Games and, thereafter, the response to the scheme has been mixed. We have 25 - 30 per cent occupancy through the year.

The problem is that the scheme was not properly advertised,’’ he claims.

32

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

Event Tracker Hospitality Trade Shows in 2012-13 Date

Event

Venue

August 16-18, 2012

Hong Kong International Tea Fair

Hong Kong

August 24-25, 2012

Great Domestic Travel Bazaar

New Delhi

August 24–26, 2012

Vancouver Wine & Jazz Festiva

Vancouver, WA

September 2012

HD Boutique

Miami

September 2 – 4, 2012

Speciality Chocolate Fair

London

September 14-16, 2012

Miami International Wine Fair

Miami

September 16-21, 2012

iba Baking, Bakers & Confectioners

Munich

September 17, 2012

Moscow International Coffee Forum

Moscow (Russia)

September 20–22, 2012

International Hospitality Fair

New Delhi

September 23-26, 2012

Inter Mopro Dairy Products

Dusseldorf

September 25-26, 2012

Africa Hotel Investment Forum

Nairobi

September 26–28, 2012

Annapoorna – World of Food India

Mumbai

October 17-19, 2012

ITB Asia

Singapore

October 18–21, 2012

Gourmets & Vins – Paris

Paris (France)

October 25–28, 2012

Wine, Food & Good Living

Helsinki (Finland)

Oct 31 – Nov 1, 2012

International Forum of Winemakers and Oenologists

Odessa (Ukraine)

Oct 31 – Nov 4, 2012

Expo Drink & Wine

Bucharest (Romania)

November 1- 3, 2012

Oishii Japan

Las Vegas, NV (USA)

November 1 – 4, 2012

AAGE - Expo d'Autunno

Biella (Italy)

November 5-8, 2012

World Travel Market

London

November 6-8, 2012

Drink Technology India

Mumbai

November 7–11, 2012

Ottawa Wine & Food Show

Ottawa (Canada)

November 8–10, 2012

Wine Card

Moscow

November 8–10, 2012

La Grande Dégustation de Montréal

Montreal

November 9-11, 2012

The Good Food & Wine Show

Brisbane

November 14-16, 2012

Interwine China

Guangzhou (China)

November 22–25, 2012

Gourmets & Vins – Bruxelles

Brussels (Belgium)

November 23–26, 2012

Taipei International Tea & Coffee Expo

Taiwan

November 27–29, 2012

Vinitech

Bordeaux

November 2012

Tea Expo Guangzhou

Guangzhou (China)

November 2012 January 2013 January 15–17, 2013 June 6-15, 2013 August 1-15, 2012

Enovit

Lisbon (Portugal)

Viticulture & Viniculture

Budapest

Sival

Angers (France)

Sweet Eurasia

Istanbul (Turkey) www.expresshospitality.com

EXPRESS HOSPITALITY

33

M|A|N|A|G|E|M|E|N|T SPOTLIGHT

Travel picks: Top 10 cities for street food herever you go there will be street food. In many countries that doesn't mean a hot dog on a bun, but a delicious celebration of culinary heritage. In honour of those mouthwatering meals abroad, the members and editors of travel websites have compiled a list of the ‘Top Ten Best Street Food Cities.’

W

1. Bangkok, Thailand Few places in the world, if any, are as synonymous with street food as Thailand. For the variety of locations and abundance of options, we selected Bangkok, Thailand, as our number one spot for street food. Soi Rambuttri, a U-shaped lane off of Khao San Raod and near Wat Chana Songkhram, is a great spot in the old district of Bangkok.

Another highly recommended spot is Soi 38 near Sukumvit, which is almost like an evening food market, running until about 3 am, and very close to much of the city's best nightlife. Green Papaya salad bruised on a stone pestle, mango sticky rice, pad thai (stir-fried noodles with egg, fish sauce, tamarind juice, red chili pepper, and a combination of meat, garnished with crushed peanuts and lime), and chicken with green curry are all some of the Thai specialties.

2. Singapore The undisputed up-and-coming spot for street food in Southeast Asia is Singapore, though street food already has a long history in the city. In 1968 and 1969, all street hawkers were forced to register, and for the next fifteen years, the government relocated hawkers to ‘hawker centres.’ These centres can be described as a hybrid of a food court and an organised market with street food stalls. The city's specialties include Hainanese Chicken Rice, comprised of steamed chicken with a jelly-like layer with rice, cucumbers, chillies, and pounded ginger; chile crabs, which come slathered in a garlicky and fiery paste; laksa, a spicy Peranakan (Chinese and Malaysian) noodle soup; and satay, skewers of marinated and grilled meats served with a peanut sauce.

3. Penang, Malaysia One of the surprising aspects in researching this article was our member's overwhelming enthusiasm for Penang, a small state and island on the northwest coast of Peninsular Malaysia, as one of the best street food spots in Asia. The Little India and Chinatown areas of Georgetown, on Penang Island, are noted for their hawkers and cuisine. Char koay teow (stir-fried rice noodles), assam laksa (a tart, hot and sour fish soup), roti

34

EXPRESS HOSPITALITY

(Indian-influenced flatbread), and satays of beef, chicken, or even pork are all suggested.

4. Marrakech, Morocco The spot to find your street food snack while in Morocco is Marrakech's main square, Djemaa el Fna. Located in the city's medina quarter (old city), the square contains close to a hundred food stalls serving a variety of Moroccan cuisine that can be eaten at nearby wooden tables on the square.

The options range from the standard Moroccan fare of roasted lamb and couscous, to more exotic fare like sheep's testicle and escargots, and they change as the day goes on. In the morning, stalls serve fresh squeezed orange juice, followed by eggplant, kebabs, and brochettes in the afternoon. As evening rolls around, enjoy some snails or harira soup (tomato-based spcied chickpea soup) to start, followed by tangine chicken, shwarma, or lamb.

standards of pho and bánh mì, some other notable dishes include com tam (cooked broken rice) with a fried egg on the top, Bo La Lot (seasoned beef in a leaf), and spring rolls. A member noted that no matter what com tam dish you get, it will always be served with nuoc mam (fish sauce), and since each street food stall usually makes their own, people will often choose which stall to return to based on the nuoc mam.

7. Istanbul, Turkey It's not hard to imagine why a city that straddles two continents is a mustsee stop for street food. From the visually-striking stalls selling döner (lamb, chicken, or beef on a vertical skewer) to the balik ekmek (fish sandwiches) sold off of boats, one of the greatest attributes of Istanbul's street food is the

5. Palermo, Sicily Italian cuisine is worldrenowned, but the country's culture appreciates sitting and lounging over a meal, so though their pizza and gelato have a serious corner on the ‘To Go’ food market, the Italian street food scene is surprisingly lacking.

However, one VirtualTourist member was extremely passionate that her best street food experience was in Palermo, Sicily. Of the city's fried delicacies, our member recommended arancini (fried rice balls stuffed with meat sauce and cheese), crocche (Fried potato balls), panelle (friend chick peas pancake), and cardoni (fried cardoon), with panelle and cardoni as her favourites for their sour aftertaste. A typical Palermitano snack is ‘panino con la milza’, or spleen sandwiches, available plain or ‘maritata’, meaning with cheese. In addition to these specialties, it's still a great spot to get classic quick Italian foods like coffee granita, Sicilian pizza, gelato, and cannolis.

variety of options. Mornings can start with simit, a ring-shaped bread topped with toasted sesame seeds and akin to a crisper bagel, afternoons begin with a kebab, and a snack of midye dolma (stuffed mussels) is a great break from site-seeing. Two locations noted for their street food are the beginning of Istikal Caddesi in Taksim, and near the Galata Bridge in the Eminonu area if you're hankering for a fresh fish sandwich.

6. Ho Chi Minh City, Vietnam

8. Mexico City, Mexico

Vietnamese cuisine has received some major street cred in recent memory, and a quick visit to Ho Chi Minh City's Ben Thanh or Binh Tay markets explains why. Similar to the other Southeast Asian destinations listed, the street food in Saigon embraces a mix of cultures, primarily the city's French colonial background with Vietnamese spices and ingredients. In addition to Vietnamese

While Mexican cuisine in other countries has sadly been oversimplified to the taco and quesadilla, a quick stroll around the Mercado San Juan, the La Merced, or Centro Histórico in Mexico City will open your eyes to a variety of antojitos (street snacks) available. Some aspects of Mexico City's street food are wellknown, like tacos al pastor, made with pork and pineapple and served on

www.expresshospitality.com

small corn tortillas, but other treats have been adopted in so many places that it's surprising to find out they originated in Mexico. A perfect example of this is elote, or roasted corn on the cob, which is typically served with mayonnaise, cotija cheese, chili powder or flakes, and a squeeze of lime. One street food that may not have originated in Mexico, but was certainly perfected here, is the churro, a tube of fried dough then powered with cinnamon. In Mexico City, churros are often filled with chocolate or dulce de leche, but can also be known to include fruits such as guava.

9. Brussels, Belgium Two stands vying for top spot in French-influenced Brussels are Frit' Flagey in Place Flagey and Maison Friterie Antoine in Place Jourdan, which is also famous for its variety of sauces, from the traditional Flemish topping of mayonnaise to a Brazilian take on ketchup and quatre poivres.

Waffles in Belgium, apparently vastly different from the American version of Belgian waffles, are alone worth the trip on the Eurostar. While the Brussels-style somewhat resembles the wide-spread notion of a Belgian waffle, the Liege waffle is denser and coated in a caramelised sugar. Either variety can be topped with powdered sugar, fresh whipped cream, strawberries and/or chocolate.

One final treat not to miss are Brussels' shellfish specialties of moules frites (mussels served with fries) and caricolles (small snails boiled in broth).

10. Beachside Ceviche in Ambergris Caye, Belize While recouping from a snorkel or sail in Ambergris Caye, Belize, you might be offered red snapper or barracuda, but lucky travellers who visit Belize between September 30 and April 24 will be able to have conch ceviche, a seafood dish comprised of raw fish marinated in acidic citrus such as lemon or lime and spiced with chili peppers, cilantro, or regional spices. This specialty, at least the conch variety, must be enjoyed while it can, since conch recently became an endangered species and the season has actually been cut two months short for the time being in Belize. VirtualTourist members also recommended Peru, Costa Rica, and Isla Mujeres in Mexico as great spots to get some beachside ceviche. If you can't make it quite that far, a slightly easier option is My Ceviche, a small takeout window in South Beach, Miami.

August 1-15, 2012

Edge

T E C H N O L O G Y F O R H O S P I TA L I T Y

TECHTALK

Saving for the rainy day The Club in Mumbai with its vast acreage, set up a rainwater harvesting unit last year and is already reaping good benefits.

Tushar Khanna, director and Abdul Kayuum, chief engineer of The Club share their experiences. By Sayoni Bhaduri umbai based The Club is a private club operational since 1998. Spread over 8.2 acres of land, The Club has utilised vast acreage for rainwater harvesting as part of its corporate social responsibility. In 2011, The Club installed three ring wells to tap and harvest rooftop rainwater from the terraces, open catchment areas, storm water drains and tennis courts. Abdul Kayuum, chief engineer, The Club Mumbai informs that last year they saved 1,50,000 litres of rainwater. “There are various reasons that got us to think about rain water harvesting. One was the responsibility we

M

August 1-15, 2012

should have towards society and the environment.

Secondly, we have much to gain as we reduce operational costs and save huge amounts on water bills. But my personal reason for this initiative was a simple one - not only meet and benefit our water consumption needs but also do our bit to conserve water for a better tomorrow, ” he explains the reason to take up the initiative.

“The hospitality industry is increasingly being judged on how eco friendly they are and how they run their businesses. And today, the well travelled customer prefers to choose and support hotels and establishments that promote environment friendly

Tushar Khanna and Abdul Kayuum products and initiatives. The government is also providing

www.expresshospitality.com

incentives to hotels that take steps to save precious

resources like energy and water,” says Tushar Khanna,

EXPRESS HOSPITALITY

35

E|D|G|E director, The Club.

The collected rainwater goes through two filtration chambers containing sand, pebbles and gravel to avoid dust or floating material. The water is then used for gardening, flushes of the property as well as for gardening purposes of Hansraj Morarji School, located nearby. Kayuum adds that seven water tankers were reduced each day and the water lasted a year for the above purposes. One of these outsourced water tankers has the capacity of 10,000 litres of water. “The total investment towards this project in the first phase was `384,000. But we saved `1400,000 in a year by reusing this rain water and reducing seven tankers per day on an average for the year.” he says.

Kayuum throws light on the entire process of setting up the rainwater harvesting unit – a complete survey was conducted to understand how the rain water needs to be collected from catchment areas like the rooftop, tennis courts, playground and other areas and how it would be harvested. “We

then had to check the soil strata on different areas in order to select an area where the soil has good percolation speed. We resorted to the ring well recharging method,” he explains.

Rainwater harvesting in a marshy land is a challenge because there is a limitation to the depth. The water becomes unusable once it mixes with salt water being very close to the sea. The Club worked with Sunlights Consultancy, “They have specialists in this area since 10 years and have completed 400 projects in Mumbai itself,” Kayuum informs.

One of the biggest challenges with setting up a rainwater harvesting unit is the maintenance, Kayuum says that is done once or twice a year. “It involves cleaning of the mesh and the ring wells besides replacing filter pebbles through which the water is passed through and filtered. This is done at very little cost,” he adds.

Rainwater harvest is a self explanatory term where the rainwater is collected and stored for later use. Indian monsoons provide rains to last almost

all of the year, but a lot of this water is washed away especially in urban centres. The quantity of rainwater usually exceeds that of ground or surface water. This partly because rainwater does not come into contract with soil or rocks where minerals and salts may dissolve with it, nor is it contaminated by pollutants that are often discharged into local surface water or groundwater supplies. Rainwater requires significantly lower quantity of detergents and soap needed for cleaning purposes. Soap scum and hardness deposits do not occur and there is no need for a water softener. Water heaters and pipes are free of the deposits caused by hard water, thus increasing their lifecycle. Local erosion and flooding of buildings due to previous cover is lessened as a significant portion of local rainfall is diverted into collection tanks. By capturing water directly, there is significant reduction in reliance on water storage dams. This places less stress on these water storages and can potentially reduce the need to expand these dams or build

new ones. “By capturing water, the flow of stormwater is also reduced and this minimises the likelihood of overloading the stormwater systems in our neighborhoods and also operational cost controlling,” says Kayuum. There are also long term benefits like increasing the ground water table.”We are not using corporation pure water and which otherwise requires a lot of energy and chemical to purify it,” he adds.

“Simple steps can be taken by the hotel industry in India to maintain and improve cultural heritage, preserve natural resources and protect the environment exactly where they are,” says Khanna. Whether its conserving energy, rain water harvesting, recycling, or reducing waste and the consumption of natural resources – all such initiative create a positive impact. It is also important to raise awareness about these issues and educate people especially in a country like ours. This results in society being impacted and people initiating similar projects even in their homes and building societies, Khanna concludes.

Controlling through automation Automation can produce 25 to 45 per cent energy savings per room and can be used in any hotel or motel to varying degrees. This future technology will not only help to conserve energy but also provide security, says Rukman Naik oteliers need something which could be the catalyst for the comfort of valued guests. The use of WiFi HotSpot, DigitalMenu and Hotel Automation.

Automation will deliver the array of facilities needed to maximise green energy. This future technology will not only help to conserve energy but also provide security.

CCTV surveillance, biometric door locks, video door phones, smoke detectors, fire alarms, all this infrastructure can be backed with IP based backbone infrastructure as support system.

Hotel room automation uses a variety of techniques to turn off the lights and reduce HVAC operation when a room is unoccupied—the two biggest users of energy in limited-service motels. As guests typically do not practice good energy conservation behaviour when checked into a room, there is significant opportunity for the lodging industry to conserve energy and other savings through automation. Based on available studies, automation products can produce 25 to 45 per cent energy savings per room and can be used in any hotel or motel to varying degrees.

Hotel room automation includes a variety of products and applications that can be combined in various ways to suit a business’ specific needs.

H

36

EXPRESS HOSPITALITY

Bathroom lighting occupancy sensors This simple device is installed in the bathroom’s light switch. It is similar to other wall-mounted occupancy sensors, except that versions have been developed with integrated night lights specifically for the lodging industry. These industry-specific models also are capable of longer timeout periods—up to one hour—to reduce annoying false-offs (where the sensor inappropriately turns off the lights when an occupant temporarily leaves the room). Further, short timeout periods have not been shown to benefit energy savings; studies show that 75 per cent of bathroom lighting energy is consumed when the lights are

left on for more than one hour.

Room-based occupancy control This category includes the widest variety of choices and applications. Both HVAC and lighting can be controlled on a full-room basis because all of the controls they use are local to the room and do not depend on connection to a whole-building automation system. Many of the products we list here are available in a wireless version (for communication to the other products involved), which can lower the cost of installation.

Lighting control Hotel room lighting control can be easily implemented if all the lights in a room are www.expresshospitality.com

on one circuit. However, this is typically only economically feasible in new construction.

A contactor that switches the power on and off to the room’s overhead lights and to electrical outlets used for lamps can be controlled by the same occupancy sensor used for the thermostat or HVAC unit. Most existing facilities probably do not have the appropriate circuit configuration for room-based lighting control—construction cost pressures dictate that wall outlet circuits cover as many rooms as possible and that overhead lighting will be on different circuits—so it is not as widely applicable as roombased HVAC control.

Curtain control Guests can take the benefits of motorising the window curtain interior coverings because they use them more often. That means more energy efficiency and better sun protection for your valuable furnishings and carpet- you gain improved control over the interior room environment. Roman blinds can provide a classic look that compliments a variety of home décor. Roman blinds are available in semi opaque, sunscreen, full block out and the elegant bonded roman with any choice of our huge range of curtain fabrics.

DigitalMenu DigitalMenu will help hotel and restaurant to replace its old paper menu’s with the iPad and its own menu applications.

Diners can flip through images of the dishes prior to ordering and they’ve additionally included information on pairings so each dish can be matched beautifully. On the back-end, the app ensures customers aren’t ordering dishes or wines that are out of stock or out of timing like 'Paneer Tawa Masala' will be available between 12pm to 3pm and 7pm to 11.30pm. This smart feature automatically removes any item from the menu that is not between available timing or no longer available. When ordering steak, users can even specify how they’d like the meat cooked and which sauce they’d prefer. It will even ask them if they’d like fries with that. DigitalMenu’s app can also help keep track of stock levels so if certain dishes and wines sell out they will automatically disappear off the onscreen menu. It will even ask them if they’d like fries with that. Again diners will have free WiFi with the iPad, power outlets at every seat coupled with a social feature to ‘like’ food, pretty much makes the restaurant an ideal hang-out for the super-connected foodie.

The writer is country head, WiFonic Technologies August 1-15, 2012

Hospitality CAMPUS NOTES

Life

Cutting-edge learning Swiss Education Group offers wide ranging specialisations in the field of hospitality education. New programmes are constantly added and existing ones upgraded as per the current and future needs of the industry in all its five colleges in Switzerland. By Sudipta Dev wiss Education Group (SEG) is an association of colleges and universities in Switzerland that specialise in hospitality education. The group currently has five different colleges - César Ritz Hospitality College Switzerland, Culinary Institute Switzerland, International School of Hotel Management IHTTI, Hotel Institute Montreux and Swiss Hotel Management School.

“Currently we have 5000 international students studying with us each year. They study a range of programmes - diplomas, bachelors degree and post gradute/masters programmes. We also specialise within the colleges, so some colleges specialise in culinary or practical training, others are more management or entrepreneurship based. But all of them have an emphasis towards combining the academic studies together with practical paid internship,” says Guy Peters, director of Marketing, Asia Pacific, Swiss Education Group.

S

many students who are from hotel families have the responsibility of taking up the business and growing it further into the international market,” says Peters.

Hotel Management School is a classic hospitality school with emphasis on practicals, F&B, running big events. “We try to give each college a differentiation which allows students to study an area where their skills are and the fields they are interested in,” adds Peters.

He feels that students should choose an institute that matches their needs. They should

Diverse specialisations The colleges are differentiated according to their area of specialisation, e.g at IHTTI the emphasis is on hospitality and design. César Ritz is a traditional hospitality college with a lot of emphais on tourism research, so there are many Phd students who are looking at hospitality within the global tourism industry. Culinary Institute Switzerland obviously specialises in culinary arts.

The courses in Hotel Institute Montreux focus on running hospitality as a business and entreprenuership.

“Many students do not want to work for others but themselves, be it starting a fine dining restaurant or a hotel. Also, August 1-15, 2012

Guy Peters look at the programme very carefully to see if it offers the type of environment they want and also assess the job prospects after studying the programme. “We offer wide ranging programmes and are also developing more in conjunction with the hotel industry,” adds Peters. The courses are upgraded on an ongoing basis, in the last two years SEG has introduced new programmes and restructured the old ones to make the same more attractive to the industry.

All SEG colleges give a lot

of importance to industry internships. “We really believe that students should have practical paid internships in order to use the skills that they obtain in the academy. This is what the hotel industry tells us. They do not want students to graduate just with theoretical knowledge. When students are recruited their practical experience can help them to directly go into frontline jobs, be it the front office, food & beverage, etc,” states Peters.

Global perspective The colleges have very few Swiss students, most are from overseas. There are many students from European countries like Germany, France and Sweden. SEG considers the APAC market as very important as Peters points out this is where the growth in the hospitality industry is happening.

“This is where our industry partners are building their new hotels so they want to tap into the talent that they can develwww.expresshospitality.com

op into managers in the future.” He believes that whether it is in India or other countries the days of the western expatriate GMs are numbered. Hotel companies want people who are international in their outlook but also someone who can understand the local culture and business practices.

Students from India have been opting for courses across the five colleges. “Some are interested in culinary, some in classical Swiss hotel education, others in business approach. The percentage of students from India is very low, but we hope that in the next five years more students will come because we can offer them an international perspective,” says Peters.

SEG encourages its students to do paid internships with hotels for four/five/six months. Under Swiss law internships have to be paid the minimum is 2100 CHF per month. In some cases it goes

up to 2500 CHF. In the first year SEG helps its students with interviews and makes a lot of effort to get them placed.

“In second year we expect them to be more proactive to look for the right internship position as eventually when they have to get employment they have to use their own skills,” says Peters.

Twice a year SEG holds the international recruitment forum. “We work with many different partners all over the world. These partner hotels come to meet students for internship and full time employment,” states Peters, adding that from India the Taj Group and the Oberoi are a part of the network. SEG is working in India with Aliff Overseas who specialise in hospitality education.

SEG has an advisory board from the industry who meet at least four times a year.

Although the senior management is Swiss, SEG employs an international faculty.

EXPRESS HOSPITALITY

37

H|O|S|P|I|T|A|L|I|T|Y

L|I|F|E

Movements Novotel Hyderabad Country Inn & Suites By Convention Centre & HICC Carlson, Mysore

Nidra New Delhi

Country Inn & Suites By Carlson, Mysore has announced the appointment of Francis Mathew as general manager of the property. In this role his key responsibilities will include managing the launch of the property, business and marketing initiatives and the overall functioning of the property. Mathew has also been associated with major hotel chains in India including The Oberoi Group, Sarovar Hotels and Angsana Spa & Resorts.

Michael W. Schauss has joined Pullman Gurgaon Central Park as executive chef. In his current position, Schauss is responsible for food innovation at the Pullman Gurgaon Central Park. His previous assignments include Kempinski Hotels in Dalian and Amman, Swissôtel Grand Efes, Izmir, Shangri-La Hotels and Resorts, and the Semiramis Intercontinental, Cairo.

Rahul Verma has been appointed as general manager of Nidra, New Delhi.

It is the second in the chain of Nidra Group of Hotels to be open by end of mid 2012. A veteran in the industry, Verma has spent 30 years with a diversified array of hospitality brands across the country. He is a graduate from Lucknow University with a diploma in hotel management from DIMS, New Delhi; he also holds a degree in advance of hotel management from MDI (Management Development Institute), New Delhi.

ONYX Hospitality Group

Riva Surya Bangkok

Caravelle Hotel HCM

Mahema Bhutia has been appointed as director of sales & marketing of the Dusit Devarana New Delhi.

Bhutia has over 12 years of experience in the hospitality industry, including stints as director of sales & marketing for Hyatt Regency Pune; associate director of sales at Hyatt Regency Mumbai; senior sales manager for Marriott Executive Apartment and Renaissance Mumbai Hotel and Convention Center; and manager of banquet sales for the Oberoi Group in Mumbai. The first Dusit Devarana, Dusit Devarana New Delhi, is scheduled to open in Q4 2012.

Thailand-based ONYX Hospitality Group has recently announced the appointment of Damian Ball as general manager, at the soon-tolaunched Amari Doha, Qatar. In his new role, Ball will take overall responsibility for the smooth operations of the 120-room hotel and ensure that this new development will fully deliver on customer and business expectations.

Tim Vongswang has been appointed as general manager of the new Riva Surya Bangkok, a 68-room boutique hotel located on the Chao Phraya River.

Vongswang returns to the hospitality sector after a career spanning more than 30 years in the hospitality and fitness industries; his most recent role was that of area business manager at Fitness First, Bangkok region.

Bryce Seator has been appointed as the new director of Rooms at the Caravelle Hotel in Ho Chi Ming city in Vietnam. Seator arrives in Vietnam off a six-year stint at the Hayman Island resort on the Great Barrier Reef in Australia. During his time at Hayman Island, Seator was elevated through the ranks from event services manager, to front office manager to acting director of rooms.

Centara Hotels & Resorts

Mövenpick Resort & Spa Dead Sea

Far East Organisation

Shangri-La’s Rasa Sentosa Resort

Centara Hotels & Resorts has promoted John Dimon Bendtsen from general manager of Centara Grand Island Resort & Spa Maldives, to cluster general manager of the two managed properties of Centara Hotels & Resorts in Mauritius, namely Centara Poste Lafayette Resort & Spa Mauritius and Centara Grand Azuri Residence & Suites Mauritius. He will be stationed at Centara Poste Lafayette Resort & Spa Mauritius. He has worked at Oakwood Residence Thonglor in Bangkok, Thailand, then he joined Centara Hotels & Resorts at Centara Grand Island Resort & Spa Maldives in the position of general manager in 2010.

The Mövenpick Resort & Spa Dead Sea has appointed Peter Hoesli as general manager and regional manager-Jordan. While Bruno Huber has been promoted to the position of vice president Operation-Asia, based at the Bangkok area office. Hoesli joined Mövenpick in 1998 and has worked with the company in Egypt, Gaza, Ramallah and in Jordan, where he was assigned as general manager first in Petra and since 2006 as well at the Mövenpick Resort & Residences Aqaba. He will launch the renovation of the Dead Sea property.

Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Centre (HICC) has announced the appointment of Anand Ganesan as the resident manager. In his current role Ganesan will oversee the overall management of the property and ensure smooth functioning of all key departments. Ganesan started his career in Switzerland and has worked in different countries since then. He has spread his wings across the map including Europe, Middle East, Africa, Malaysia & India. Prior to joining Accor Group, he was working as the operations manager at the Sarovar Hotels and Resorts in Kenya.

Dusit Devarana New Delhi

38

Pullman Gurgaon Central Park

EXPRESS HOSPITALITY

Far East Organisation has appointed Arthur Kiong, as executive director and CEO of its Hospitality Business Group. In his new role, Kiong will provide key leadership as the organisation prepares to further grow its hospitality property development and management business, starting with a move to restructure its hospitality assets under listed subsidiary Orchard Parade Holdings and a proposal to set up a Far East Hospitality Trust (Far East H-Trust).

www.expresshospitality.com

Shangri-La’s Rasa Sentosa Resort in Singapore has appointed Jennifer Yong as director of sales and marketing. She joins the resort from Shangri-La Hotel, Guilin, in China.

Previously, Yong was the director of sales and marketing at Shangri-La Hotels and Resorts’ Regional Sales Office in Beijing. She replaces Ogie Manuel, who, after 10 years at the resort, will be taking on regional responsibilities as regional director of sales and marketing for Shangri-La’s resorts.

August 1-15, 2012

ExpressHospitality Business Avenues

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

39

You

TM

ExpressHospitality Business Avenues

40

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ExpressHospitality Business Avenues

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

41

ExpressHospitality Business Avenues

42

New Showroom

Shop

Godown No. 17, T J Road, Near Sunder Tower, Sewree (W), Mumbai - 400 015 E-mail: jantasteel2008@gmail.com, info@janatasteel.com, www.jantasteel.com Ph.: +91-022-2411 1987/8/9, Sunday Closed.

69,1st Galli Kirtikar Market Dr D Silva Rd., Dadar (W), Mumbai - 400 020 Ph.: +91-022-2436 0311/ 21/ 41 E-mail: jantasteel2008@gmail.com, info@janatasteel.com, www.jantasteel.com

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ExpressHospitality Business Avenues A Complete Coffee Solution for Coffee Professionals Professional Coffee Training Coffee Consultancy Accessories & After Sales Service

Coffee Brewers

Ice Blenders

Ice Blenders

Corporate Office: Kaapi Machines India Pvt. Ltd. # 3320, 7th Cross, 12 ‘A’ Main, HAL 2nd Stage, Indiranagar, Bangalore-560 008.

North & East India : E-mail: sanjay@kaapimachines.com

E-mail: v.kashyap@kaapimachines.com

Mobile : 09892726915

Mobile : 09560586161

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

43

ExpressHospitality Business Avenues

44

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ExpressHospitality Business Avenues

Quality

Quality

Bouillon Strainer

Wire Skimmers

Spoon Rest

Tongs

Tea Pots Food Covers

Cutlery Chaf fing Dish Spoons

Salad Tong & Fork

Cake Server

Sword & Stand

Whisks

Chopping Board Rack

MANUFACTURERS & EXPORTERS OF STAINLESS STEEL

Napkin Holder

KITCHEN WARE

TABLE WARE

Trays 1/1 - 2/1 - 60/40

BAR WARE

Prerana Metals, 111/C, Govt. Industrial Estate, Charkop, Kandivali (W), Mumbai - 400 067.

Office: +91-22-2867 4915 / 17 | Fax: 91-22-2867 4945 | E-mail: preranametals@gmail.com | Website: www.preranametals.com August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

45

ExpressHospitality Business Avenues

MAHEK EQUIPMENTS

Shed - 8, Plot No. 7/2, Road No.1, Beside H.P. Petrol Pump, IDA NACHARAM, Hyderabad - 500 076.

Phone : 040-64606264, 9849135156, 9246827110 E-mail : freezesolutions@gmail.com, Web : mahekequipments.com

TOTAL HOSPITALITY SOLUTION For Hotels, Rest, Bakery's, Coffee Shop, Caterers, Institutional Canteen's Looking Forward for Branded Equipment Suppliers.

To Advertise in

Business Avenues Please Contact: Mumbai: Rajan Nair - 09821076065

■

■ ■

Chennai: Vijay Kulkarni - 09940047667 ■ ■

Bangalore: Sreejit : 08867574257

Hyderabad: Shukla : 09849297724 ■

46

EXPRESS HOSPITALITY

www.expresshospitality.com

Delhi: Pranshu - 09810841431

Kolkata: P Basu - 09830130965

August 1-15, 2012

ExpressHospitality Business Avenues

39 & 40, Municipal Industrial Estate, Gandhi Nagar, Opp. Nehru Science Centre, Worli, Mumbai - 400 018 TF: +91-22-2496 8482, +91-22-2492 1998 Email: uniforms@uuindia.com www.uniformsunltd.co.in August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

47

ExpressHospitality Business Avenues

48

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

For exciting collection for hotel uniform

ExpressHospitality Business Avenues

Enhance Your Your Zest With ith Innovative

HOTEL UNIFORM

www.unifabindia.in www.tshirtdesire.com www.industrialshoes.net Marketing Office:

Unismart Apparels Pvt. Ltd. 1-2-274/3 & 3A, Domalguda, Hyderabad - 500029. (A.P.) Ph: +91 40 20050070, Cell: +91 9346004008 Fax: +91 40 27721360 Email : mail@unifabindia.in

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

49

ExpressHospitality Business Avenues

50

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

ExpressHospitality Business Avenues Electronic Enterprises (India) Private Limited Offers A Complete solution for detecting radioactive contamination in Steel & Other metals Considering the genuine requirement of steel industry, we are pleased to offer a complete solution comprising our locally made products like contamination monitor (PCM-3), portable MCA (Gspec) and imported instruments like microR survey meters.These units assist user to locate radioactive contamination especially from export shipments of metallic parts. These instruments comply with the radioactive contamination measurement practices followed by importing countries like USA, Europe. Before exports, ensure the contamination levels are not above the background levels naturally occurring in your location.

Micro-R survey meter is a rugged instrument from our overseas principal Ludlum, USA. Uses Nal(Tl) detector and offers High sensitivity to gamma radiations.

PCM-3

PCM-3, manufactured by us, gives Bq/gm measurement and is useful for measurement of contamination. It uses Pancake GM Detector probe with 1 meter interconnecting cable. It detects Alpha, Beta, Gamma /X rays.

Gspec, Portable MCA, manufactured locally for spectrum analysis of radioactivity and identification of radio isotopes like Cs-137, Co-60, Ir-192, etc.

------------------------------ Please

Contact for further details--------------------Electronic Enterprises (I) Pvt. Ltd.

Mumbai: eemulund@eeipl.in / pemd@eeipl.in, 022-2563 5600 / 2563 9904 Hyderabad: eehyd@eeipl.in, 040-2324 3352 Kolkata: eecal@eeipl.in ,033-2578 7114 Bangalore: eebng@eeipl.in, 080-2338 0451 Delhi: eedelhi@eeipl.in, 011-2712 4915 Kota: eekota@eeipl.in, 0744-250 0524

ChocoMan Two Cute

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

51

ExpressHospitality Business Avenues

#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079 Ph:+91-44-2529 3322, Telefax:(044) 2539 0673.

Mobile: 0988414562, Delhi 09650606424. Email: maxellplastindia@hotmail.com Website: www.maxellplast.tradeindia.com Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole, Mumbai – 400004. Ph #+91-22-2242 7778. Telefax:+91-22-22422442. Mobile : + 91-9892721331. Email : maxellplastmum@rediffmail.com, Website : www.maxellplast.tradeindia.com Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Tel : +91-9650606424, 8802447833. Email : maxellplastindiadel@hotmail.com

52

EXPRESS HOSPITALITY

Ahmedabad: 09825465906, 09879661385, Bangalore : 09845061599, Bengaum : 09448379888, Chandigarh: 09814150401/09815046833/09417223364/09872800777, Bhuvaneswar: 09861085294, Coimbatore: 09842295731, Eranakulam: 09846030315/09349166444, Hyderabad: 09246889268 / 09849737468/09391200082/09347230262, Hubli:09448143444, Indore: 09826052560, Goa: 0982121940/09423319310, Ghaziabad: 09810660277, Guntur: 09849112255, Jaipur: 09414250986, Jalgaon: 09822606626, Jalandhar: 09417280428, Kurnool: 09866392805, Kolkatta : 09830055902 / 09830622811, Kolhapur : 09822539373, Ludhiana : 09815977967 / 09815992425 / 09855802211, Mangalore : 2421699, Mysore : 09844035334, Madurai : 09843253650, Nagpur: 09823068520 / 09822463130, Nellore : 2331086, Pune : 09823156256, Puri : 09861166667, Raichur : 09448777055, Rajmundhry : 09346666007, Surat : 09824475095, Salem : 09842766377, Trichy: 09994033067, Tirupati : 0986606070, Vijayawada : 09849397443, Vizag : 09885675959

www.expresshospitality.com

August 1-15, 2012

ExpressHospitality Business Avenues JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP

Manufacturer & Supplier of:

GUEST CARE AMENITIES

& many more

GUEST CARE PRODUCTS

HOTEL iT e MS

HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com

Website : www.jaivanti.com

Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole, Mumbai – 400004.

Ph #+91-22-2242 7778. Telefax:+91-22-22422442. Mobile : +91-9892721331.

Email : maxellplastmum@rediffmail.com, Website : www.maxellplast.tradeindia.com Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006.

Tel : +91-9650606424, 8802447833. Email : maxellplastindiadel@hotmail.com

August 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

53

ExpressHospitality Business Avenues

54

EXPRESS HOSPITALITY

www.expresshospitality.com

August 1-15, 2012

Cocktail cheer hose who missed out on the Grey Goose cocktail range served at IIFA in Singapore had an opportunity to imbibe the cheer at Wink at Vivanta

by Taj – President. Yes, it was a showcase of the Grey Goose IIFA cocktail range inspired by the wondrous worlds of countries across the globe.

There was Amour that brought alive the romantic mood of Paris, Lavender Bliss that transported you to the beautiful images of Tokyo, Fiesta Espanola that put you in a Madrid frame of mind and Indian spice that gave you a taste of the Mumbai masala.

Enjoying the experience were Nisha Jamvwal, Divya Palat, Aditya Hitkari, Naaz and Remu Javeri among others.

T

WEEKEND SCENE AND HEARD

Marcellus Baptista

Divya Palat and Aditya Hitkari at the Grey Goose event at Wink

WHAT'S HAPPENING IN MUMBAI’S HOTELS? A PEEK INTO THE PARTY CIRCUIT AND EVENTS IN THE CITY...

American high

It’s a century he cheer was on as Costa Coffee opened its 100th outlet, this one located on Carter Road. While Neha Dhupia inaugurated the place in the morning in the presence of special guests like British Deputy High Commissioner Peter Beckingham, it was time to party at night with wine and beer along with the fabulous Costa fare. Andy Marshall, MD, International Markets, Costa Coffee; Ravi Jaipuria, chairman, RJ Corp; Virag Joshi, president, Devyani International and Santhosh Unni, CEO, Costa Coffee India were there to say hello to guests like Lisa and Malika Haydon, Aditi Rao, Vishal Dadlani, Yudishtir Urs, Juhi Pande, Sameer Malhotra, Leena Mogre, Kim Jagtiani and Ramona Arena.

Wine and dine t was wine-and-dine time at Dolce Vita at Galleria at High Street Phoenix as Racchit and Rohet Khanna of Sarojnidhi Hospitality along with FineWinesnMore and Shagun Gupta of Grape to Glass hosted a wine tasting evening. Guests savoured the three wines on offer and an array of appetizers like classic mushroom bruschetta, prawn and cream cheese on Melba toast, mini vegetable and chicken fajitas and more. Showcased was the range of Riedel stemware, just right to serve a fine wine.

T

I

Rohan Talwar, Arjun Khanna and Ranbir Batra at the opening of Ellipsis oodies rejoiced at the opening of the dining destination Ellipsis. On opening night guests relished the modernAmerican hors d’oeuvres and classic cocktails in the speakeasy-themed night. Hosts Rohan Talwar and Ranbir Batra of IB Hospitality and celebrated couturier Arjun Khanna, who designed the uniforms, were there to warmly welcome guests like Jiah Khan, Rhea Kapoor, Vikram Raizada, Madhoo Shah and Anil Chopra. Making sure that the food and beverage elements were in super shape were executive chef Kelvin Cheung and mixologist Alex Day of Proprietors, a New York and Los Angeles-based bar consulting company. And the cocktail chatter blended with the sounds of saxophone player Ruben Moran who jammed with the DJ’s beats.

F

Lisa and Malika Haydon at the launch of Costa Coffee August 1-15, 2012

www.expresshospitality.com

Shagun Gupta at the wine tasting at Dolce Vita EXPRESS HOSPITALITY

55

WEEKEND

W|E|E|K|E|N|D

E V E N T S

Sharing experiences

Modern global

Chef Vicky Ratnani in association with Food Export Association of the Midwest USA and Food Export USA Northeast, presented a cooking demonstration using US food ingredients on display at the Haiko Store, Powai, Mumbai

Bollywood actor Sagarika Ghatge along with Somnath Pal, CEO, Citrus Check Inn met the winner of 'Share your travel experience'- Clifford Dcosta at Manchester United Cafe, Lower Parel, Mumbai

Global debut

Emerging talent

W Hotels Worldwide and burn studios recently unveiled weeklong DJ Boot Camp at W Retreat & Spa Bali – Seminyak David Lynch signing Dom Perignon special edition in Los Angeles

Acknowledging contribution

Sporting success

Team members at Hilton Pattaya lead by Harald Feurstein (first left, standing row), GM recently completed the King’s Cup Pattaya Marathon 2012 which saw the participation of an estimated 10,000 runners and walkers this year

56

EXPRESS HOSPITALITY

(L-R): Deepa Misra Harris, senior VP-Sales and Marketing, Taj Group; Vikram Madhok, MD, Abercrombie & Kent India and RH Khwaja, secretary, ministry of Tourism, government of India at the Taj Travel Awards organised to recognise travel trade partners at Taj Palace, New Delhi

www.expresshospitality.com

August 1-15, 2012

REGD.WITH RNI NO.MAHENG/2005/21391, REGD.NO.MH/MR/SOUTH-44/2010-12,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 3,4,5 & 18,19,20 OF EVERY FORTNIGHT POSTED AT IND.EXP.PSO.

THE DEFINITIVE HOTEL SUPPLIERS’ DIRECTORY • India’s most Comprehensive & Referred Hospitality Suppliers’ Directory

• Eleven categories, 170 sections, over 15,000 entries

• Now in its ten year, the complete hospitality industry update

• Published by Express Hospitality,

India’s Leading Hospitality Fortnightly

BOOK YOUR COPY NOW To Free List Your Company details in HPF 2012, please visit www.expresshospitality.com/hpf.

For more information, Contact +91 22 67440499 or write to, darshana.chauhan@fhwexpo.in, express.hpf@gmail.com